腌泡汁可以起屏障作用，防止火焰接触肉食。
A marinade may act as a barrier, keeping flames from touching the meat.
使用腌泡汁的目的是使配料的味道浸透到食物中去。
The purpose of the marinade is to impregnate foods with the flavour of the ingredients.
烧烤前将肉用腌泡汁浸泡10分钟可以充分地减少杂环胺化合物的形成。
Marinating meat for 10 minutes before grilling can reduce the formation of HCAs substantially.
您可以用它和烧烤酱汁1：1搭配调制出可口的腌泡汁，您甚至可以用它来煲整只鸡。
You can mix it half and half with BBQ sauce for an excellent marinade, and you can even casserole an entire chicken in it.
腌泡汁的某些配料——醋、柑橘类果汁、菜油以及香料——也可以阻挡致癌物质的形成。
Certain ingredients in a marinade - vinegar, citrus juice, vegetable oil or spices - may also prevent carcinogen formation.
我们不要买那种经常用来厚厚地涂在肉上的烧烤汁，我想尝试一下我自制的腌泡汁。
Mike: Let's not buy that ubiquitous barbeque sauce that people always slather all over their meat. I want to try making my own marinades.
这个创新性系统能够预先调制带骨和无骨肉产品，通过挤压两个活动护板中间的肉产品使肉质纤维松散，从而增加腌泡汁的吸收。
This innovative system can pre-condition both bone-in or boneless meat products by pressing individual pieces between two flexible pads to relaxing the muscle fibers to enhance marinade absorption.
这个创新性系统能够预先调制带骨和无骨肉产品，通过挤压两个活动护板中间的肉产品使肉质纤维松散，从而增加腌泡汁的吸收。
This innovative system can pre-condition both bone-in or boneless meat products by pressing individual pieces between two flexible pads to relaxing the muscle fibers to enhance marinade absorption.
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