在食品製備中，浸漬是指利用液體使食物軟化。例如人們會將水果或蔬菜浸泡在液體中，用以軟化水果或蔬菜，此時液體也會滲入到水果或蔬菜中，食用這些水果或蔬菜時也會品嘗到液體的味道[1]。浸漬經常與醃製混淆，醃製是指在烹調前將食物浸泡在用來調味的、通常是酸性的液體中的過程。
參考文獻
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