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brine    音标拼音: [br'ɑɪn]
n. 盐水,海水,海
vt. 浸入盐水

盐水,海水,海浸入盐水

brine
n 1: water containing salts; "the water in the ocean is all
saltwater" [synonym: {seawater}, {saltwater}, {brine}] [ant:
{fresh water}, {freshwater}]
2: a strong solution of salt and water used for pickling
v 1: soak in brine

Brine \Brine\, v. t.
1. To steep or saturate in brine.
[1913 Webster]

2. To sprinkle with salt or brine; as, to brine hay.
[1913 Webster]


Brine \Brine\, n. [AS. bryne a burning, salt liquor, brine, fr.
brinnan, brynnan, to burn. See {Burn}.]
1. Water saturated or strongly impregnated with salt; pickle;
hence, any strong saline solution; also, the saline
residue or strong mother liquor resulting from the
evaporation of natural or artificial waters.
[1913 Webster]

2. The ocean; the water of an ocean, sea, or salt lake.
[1913 Webster]

Not long beneath the whelming brine . . . he lay.
--Cowper.
[1913 Webster]

3. Tears; -- so called from their saltness.
[1913 Webster]

What a deal of brine
Hath washed thy sallow cheecks for
Rosaline! --Shak.
[1913 Webster]

{Brine fly} (Zool.), a fly of the genus {Ephydra}, the
larv[ae] of which live in artificial brines and in salt
lakes.

{Brine gauge}, an instrument for measuring the saltness of a
liquid.

{Brine pan}, a pit or pan of salt water, where salt is formed
by cristallization.

{Brine pit}, a salt spring or well, from which water is taken
to be boiled or evaporated for making salt.

{Brine pump} (Marine Engin.), a pump for changing the water
in the boilers, so as to clear them of the brine which
collects at the bottom.

{Brine shrimp}, {Brine worm} (Zool.), a phyllopod crustacean
of the genus {Artemia}, inhabiting the strong brines of
salt works and natural salt lakes. See {Artemia}.

{Brine spring}, a spring of salt water.

{Leach brine} (Saltmaking), brine which drops from granulated
salt in drying, and is preserved to be boiled again.
[1913 Webster]


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  • Brine - Wikipedia
    Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water In diverse contexts, brine may refer to the salt solutions ranging from about 3 5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated
  • Brining Guide: How to Brine Meat, Fish and Poultry - Taste of Home
    How does brine work? Why should you be brining lean cuts of meat like chicken breasts and pork loin? We'll show you how to make juicier, more flavorful meat
  • Basic All Purpose Brine for Meats, Chicken, and Turkey
    Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds
  • What Is a Brine Solution and How Is It Used? - ScienceInsights
    Brine is simply saltwater, but it plays a surprisingly wide role in cooking, industry, road safety, and natural ecosystems
  • 3 Ways to Make a Basic Brine - wikiHow
    Cooking dries meat by about 30 percent You can make moist, flavorful meats that lose as little 15 percent of their water if you refrigerate meats in basic saltwater brine before cooking The salt in the water changes the meat so it draws
  • Making Homemade Brine: A Comprehensive Guide to Preserving and . . .
    Introduction to homemade brine is essential for anyone looking to add a new dimension of flavor and preservation to their food Brine, a solution of water, salt, and sometimes sugar and other ingredients, is a versatile tool in the kitchen, used for curing meats, pickling vegetables, and even enhancing the flavor of cheeses and other dairy products In this article, we will delve into the
  • What Is Brine And Why Is It Used? - The Cooking Facts
    Brine is a solution of salt and water that is commonly used for preserving and flavoring food The salt in the brine draws out moisture from food, which helps to preserve it by inhibiting the growth of bacteria and other microorganisms Brining also enhances the flavor and texture of meat and vegetables, making them juicier, more tender, and more flavorful Brine can be used for various food
  • How to Make a Brine | Williams Sonoma
    A brine penetrates into food much more deeply than a marinade Water from the brine enters each meat cell, making the meat juicier while infusing it with flavor When cooked, the meat or poultry will not necessarily taste salty; it will just taste delicious To make a basic brine, stir in 1 4 cup kosher salt for every 4 cups of liquid
  • How to Brine - COOKtheSTORY
    How To Brine See my recipe below for a basic brine solution It’ll make enough for 4 pork chops, 4 chicken breasts or 2 pork tenderloins If you’re making something bigger, just double, triple, or quadruple the recipe! The recipe also tells you how long to brine the different cuts
  • Brine | Ocean, Salinity Chemistry | Britannica
    Brine, salt water, particularly a highly concentrated water solution of common salt (sodium chloride) Natural brines occur underground, in salt lakes, or as seawater and are commercially important sources of common salt and other salts, such as chlorides and sulfates of magnesium and potassium





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