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pellicle    
n. 薄皮,薄膜

薄皮,薄膜

pellicle
n 1: thin protective membrane in some protozoa

Pellicle \Pel"li*cle\, n. [L. pellicula, dim. of pellis skin:
cf. F. pellicule.]
1. A thin skin or film.
[1913 Webster]

2. (Chem.) A thin film formed on the surface of an
evaporating solution.
[1913 Webster]


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  • Whats The Purpose of Making a Pellicle? - Smoking Meat Forums
    Does smoke prevent the formation of the pellicle? Does smoking with aged wood increase the humidity of the smokehouse to the point that it prevents formation of the pellicle If you are using cold smoke with a wood fuel source do you need to allow the pellicle to form or will it naturally form during the first hour or two of being in the
  • Is this a pellicle? - Homebrew Talk
    The pellicle is only a visual manifestation of an infection, a barrier, a way for the infecting microorganism to keep "intruders" out by putting a skin on top of the beer Although some can look very gnarly, pellicles are harmless, they're a "web" of carbohydrates
  • What is this on my cider? Pellicle? - Homebrew Talk
    Pellicle themselves are harmless, they're made up of carbohydrates, and grown to keep other microorganisms (invaders) out After a positive taste test to judge her quality, you could rack the clear cider from underneath the pellicle, and bottle it
  • Pellicle on my salmon?? - Smoking Meat Forums
    This lets the pellicle soften, and more importantly, lets the cure equalize throughout the flesh 2 Salmon doesn't like heat From your description and the look of your finished product, you gave it too much heat for too long The white beads on the surface are a sure sign, andt the leathery skin is another
  • To pellicle or not to pellicle? - Smoking Meat Forums
    Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption Recently I have seen some well respected
  • Weird film on top of my cider. First time so idk if its normal or not . . .
    The pellicle itself is flavorless, it's the bacteria or wild yeasts that live underneath, in the cider, that may change the flavor over time They may also continue fermentation That can cause pressure to build up, and potentially create dangerous (exploding!) bottle bombs! So you'll have to monitor them, and handle with care and respect
  • pellicle | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
    A pellicle is a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process
  • Is this pellicle? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    The infection is present throughout the beer at this point (the surface pellicle is just the bugs on the surface, but they would be present in the rest of the beer too)
  • Pellicle time on salmon? - Smoking Meat Forums
    Realizing I need temps below 65F, and a good fan blowing, how much time does it typically take for pellicle to form? One hour? 8 hours? And does it hurt to let salmon sit in these conditions over night? I have searched, but not really come across how long it takes
  • Pellicle formation post cure and post rinse? - Smoking Meat Forums
    That said, pellicle formation is different for bacon, fish, or corned beef pork turkey you are going to pastrami Fans certainly help for the first couple of hours, but a 12 to 24 hour hold in your fridge works just fine Speaking of fans, I purchased a battery powered fan that fits inside my beer fridge





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