かみたかのおおゆでちょうの英語

生麺または乾麺を茹でた後、茹で麺を５〜６０℃の水、調味液または改質液に浸漬し、次いで温度０〜３５℃、湿度１０〜６０％の条件で冷風乾燥することを特徴とするノンフライ麺の製造方法。例文帳に追加

This method for producing nonfried noodles is characterized in that raw noodles or dried noodles are boiled and the boiled noodles are then dipped in water, a seasoning liquid or a modifying liquid at 50-60°C and subsequently dried with cold air under conditions of 0-35°C temperature and 10-60% humidity. - 特許庁

水あるいは湯で戻した後、あるいは炊いて調理した後の喫食時においても、麺塊の塊状の形状を維持できる麺を提供する。例文帳に追加

To provide the noodles that can retain a lump form after the noodles are moisturized with cold or hot water or even when they are served after being boiled or cooked. - 特許庁

一つの換気ユニットで外気のみ室内へ、外気を空調設備経由で室内へ、内気を空調設備経由で室内へと３通り空気流の換気が可能なロータリー式換気ユニットを提供する。例文帳に追加

To provide a rotary type ventilation unit capable of ventilating an air flow in three ways by one ventilation unit, that is, ventilating only outside air to the inside of a room, the outside air to the inside of the room via an air conditioner, and inside air to the inside of the room via the air conditioner. - 特許庁

茹で・蒸し麺類を再調理せずに食する際に、または茹で直しや炒め等の調理時において、麺の食味・食感を損なうことなく、麺線のほぐれ性を改善し、かつ、スープに油が浮かない茹で・蒸し麺類の製造方法を提供すること。例文帳に追加

To provide a method for producing boiled or steamed noodle without deteriorating the taste and palatability of the noodle in the case of serving the boiled or steamed noodle without recooking or cooking the noodle by reboiling, frizzling, or the like, effective for improving the loosening easiness of the noodle strings and giving a soup free from floating oil. - 特許庁

茹で時の麺の茹で溶け量の増大や肌荒れなどを引き起こすことなく茹で湯中で麺自体のＰＨ調整を行い日持ちを向上させることで、茹で後の冷却水のＰＨ調整を不要として麺類の製造工程を簡略化する。例文帳に追加

To simplify a production process of noodles by carrying out the pH regulation of the whole noodles in hot water for boiling the noodles without causing the increase of the dissolved amount of the noodles when boiling the noodles to improve storable duration, and to make the pH regulation of cooling water used after boiling the noodles unnecessary. - 特許庁

硫化黒変がなく、凝固卵白がソフトで卵黄の凝固程度を好みに応じて調節できる茹で卵の製造方法を提供すること。例文帳に追加

To provide a method for producing boiled eggs, causing no sulfurized black discoloration, making the solidified albumen thereof soft and capable of controlling the solidified level of the yolk thereof according to one's preference. - 特許庁

東日本では昆布と鰹節の出汁を濃口醤油で調味したものが用いられることが多い。例文帳に追加

On the other hand, in eastern Japan, soup broth is mainly made from broth prepared by Konbu and dried bonito, which is seasoned with dark-colored soy sauce.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

コロッケ、から揚げ、ステーキ、野菜炒め、ソーセージ、エビチリ、パスタ、卵料理、ゆで野菜などの弁当の副食（おかず）や惣菜等に非常によく絡み付き、照りとつやが長時間維持し、しかも具材から出るドリップもある程度吸収できる調味組成物を提供する。例文帳に追加

To provide a seasoning composition extremely well sticking to side dishes and dairy dishes of lunch such as croquettes, fries with flour, steaks, stir-fried vegetables, sausages, shrimps with chili sauce, pastas, egg dishes and boiled vegetables, keeping a glaze and gloss for a long time and capable of absorbing drips extracted from foods in some degree. - 特許庁