1.弄嫩
2.软化
1.to make meat soft by hitting it or putting it in a liquid containing oil
1.In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。
2.The Function of Enzyme Preparation in Meat Tenderizing and Flavour Enhancing and Its Extraction Method
酶制剂在肉类嫩化增味中的作用及提取方法
3.Tenderizing Enzyme of Meat and Its Application in Process of Animal Product
肉类嫩化酶及其在畜产品加工中的应用进展
4.Papain tenderizing for rejected layer during salting and air-drying processing
木瓜蛋白酶在淘汰蛋鸡腌制风干过程中的嫩化研究
5.Application of protease in tenderizing before slaughter and meat process
蛋白酶在宰前嫩化和肉类加工中的应用
6.Researches on tenderizing effects of calcium chloride, ginger and papain on beef
氯化钙、生姜和木瓜蛋白酶对牛肉嫩化效果的研究
7.Tenderizing effect of ultrasonic wave combined with tenderizer on dried prawns
超声波结合嫩化剂对虾干嫩化效果的影响
8.Tenderizing technology for chilled cut yak meat by fermentation
冷却牦牛分割肉酶嫩化技术研究
9.A Preliminary Study on the Tenderizing Technology for Beef
牛肉嫩化技术的初步研究
10.Alcohol-free Hold Hair Spray Bath lotion for baby or tenderizing skin
无酒精定型发胶婴儿及细嫩皮肤沐浴露