英汉词典

batters 基本解释

n.

面糊（煎料）( batter的名词复数 )；面糊（用于做糕饼）；（ 棒球） 正在击球的球员；击球员

v.

连续猛击( batter的第三人称单数 )；

双语释义

v.(动词)vt. & vi. 连续猛击；殴打 hit sb/sth hard many times, especially in a way that causes serious damage毁损；打坏，打烂 damage, break, or cause to lose shape by continual hard use or beating

英英释义

batter[ 'bætə ]

n.(baseball) a ballplayer who is batting

同义词：hittersluggerbatsman

a flour mixture thin enough to pour or drop from a spoonv.strike against forcefully

同义词：buffetknock about

strike violently and repeatedly

同义词：clobberbaste

make a dent or impression in

同义词：dinge

batters 相关例句

词汇搭配

用作动词 (v.)～+名词

• batter apartment houses冲击公寓大楼
• batter one's children殴打自己的孩子
• batter the baby虐待婴儿

～+副词

• batter down冲垮,摧毁
• batter up毁坏

～+副词+介词

• batter away at接连不断地砸

～+介词

• batter against不停地撞击
• batter sth to pieces把某物打成碎片
• batter sth with stones用石头砸

双语例句

用作动词(v.)

1. Someone is battering at the door.
   有人在使劲敲门。
2. A thousand rocket bombs would not batter it down.
   一千发火箭弹，也没法将它摧毁。
3. The ship was battered against the rocks.
   船被岩石撞坏了。

用作名词(n.)

1. We need a good batter on our team.
   我们队需要一个好击球手。
2. The batter executed the bunt perfectly.
   打击手很完美地完成了这次短打。
3. The batter was too stiff to beat easily.
   面糊太稠了,不容易搅拌。

权威例句

Why can't batters keep their eyes on the ball?
Effect of Gums on Low‐Fat Meat Batters
Batters containing high amylose flour for microwaveable pre-fried foodstuffs
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Textural comparisons of gluten-free and wheat-based doughs, batters, and breads.
Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters.
Rheological and water-holding properties of gelled meat batters containing lota carrageenan, kappa carrageenan or xanthan gum.
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts.
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with...