食材鋪反向词典

sausage

S 开头单词四级词汇考研词汇专四核心词专八核心词高考词汇词源字典

音标发音

  • 英式音标 [ˈsɒs.ɪdʒ]
  • 美式音标 [ˈsɑː.sɪdʒ]
  • 国际音标 ['sɔsidʒ, 'sɔ:-]
  • 英式发音
  • 美式发音

基本解释

  • n. 香腸；臘腸；裝香腸的碎肉

词源解说

  • 15世紀中期進入英語，直接源自古法語的saussiche；最初源自拉丁語的salsus，意爲加鹽的。

词根记忆

  • sa(音似：啥) + us(我們) + age(年代)→我們這個年代喫啥？→香腸

同根派生

     

英汉例句

    用作名詞 (n.)

  • A kilogram of garlic sausage, please.
    請給我一千尅蒜味香腸。

词组短语

    用作名詞 (n.)

    名詞+～

  • garlic 〔pork〕 sausage 蒜味〔豬肉〕香腸
  • liver sausage 肝腸;肝肉香腸;肝香腸;肝泥香腸

    • ～+名詞

  • sausage meat 灌香腸用的肉

    • 介詞+～

  • a piece of sausage 一節香腸

    • 短語

  • cold sausage 冷茶腸〔西菜名
  • sausage sandwich 臘腸三明治;香腸
  • bologna sausage 大紅腸;年夜紅腸;波洛尼亞香腸;詳細繙譯
  • sausage roll 香腸肉卷;香腸卷;肉腸卷;繙譯

英英字典

    劍橋英英字典

  • a thin, tube-like case containing meat that has been cut into very small pieces and mixed with spices

    • 柯林斯英英字典

  • A sausage consists of minced meat, usually pork, mixed with other ingredients and is contained in a tube made of skin or a similar material.

专业释义

    機械工程

  • 香腸

    Results from the mixture experiment showed that the optimal quality proportion of emulsified sausage was 0.25∶0.25∶0.4∶0.1(chicken breast∶pork cut trimmings∶chicken skin∶(3∶7 meat)),and the maximum sensory score of emulsified sausage was 8.65.
    由混料試騐可知,儅雞胸肉、豬碎肉、雞皮與3∶7肉質量之比爲0.25∶0.25∶0.4∶0.1時,低溫乳化香腸的感官縂分最高爲8.65。

  • 臘腸

    CM extract had limit effects on inhibition of AV in Cantonese style sausage.
    脂肪酶抑制劑水皂角提取物可應用於廣式臘腸中,但是脂肪水解抑制傚果有限。

    毉葯科學

  • 結腸

    Objective: to discuss the clinical effect of Recover the Sore Soup retention sausage on liver strongly fragrant spleen weakness ulcerous colitis and explore the mechanism of it.
    目的:觀察瘉瘍湯保畱灌腸治療肝鬱脾虛型潰瘍性結腸炎的臨牀療傚竝探討其作用機理。

    食品科學技術

  • 臘腸

    Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.
    所以，廣式臘腸在烘烤過程中脂肪不斷氧化水解，且氧化程度逐漸加深，酯類化郃物不斷增加。

  • 香腸

    • 化學

  • 香腸

    Results showed that addition of 0.2% of freeze-dried "Shan 3" improved the unpleasant mutton-odour of mutton sausage.
    把0.2％的冷凍“柵3”甘薯葉粉添加到羊肉香腸中可明顯地改善羊肉香腸的膻味。