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Connective tissue is softened and tenderized by cooking slowly in moisture.
结缔组织可通过在湿空气中缓慢烹调而变软.
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Less tender cuts of meat are tenderized by cooking with moist heat.
较硬的牛肉块可通过湿热的方法予以软化.
After tenderized using PLC controller to cut the edge, joint the core and piece cutting.
在软化使用PLC控制器切割边缘后, 连接核芯和切割块.
"tenderized meat"
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