しそ煮の英語

豆の煮炊きの場合、豆量に比べて水量が多く必要とし、その煮炊き中に水分が蒸発し、従来では、その水を足すことに着目し、蒸発した水分を受皿４０で受けるとともに、電子レンジＥで加熱する。例文帳に追加

A saucer 40 is set to receive the evaporated water and heating is performed by a microwave oven E, from the viewpoint that cooking beans requires a large amount of water compared with the amount of raw beans since evaporation of water during cooking conventionally requires adding water. - 特許庁

大豆以外の天然素材からなる未蒸煮処理の風味添加素材を、容器に盛り込んだ蒸煮処理後の大豆の表面に載置し、そのままの状態で醗酵する。例文帳に追加

The Natto is obtained through putting unsteamed flavor-additive raw material comprising natural raw material other than soybeans on the surface of steamed soybeans charged in a package, and fermenting the packaged soybeans as it is. - 特許庁

味付け煮込みした食肉固体と煮汁を分離し、適宜に食肉固体を乾１次乾燥させたものに、ペースト状食用のりを付着し、そこへ香辛風味物を付着して２次乾燥させたものである。例文帳に追加

This cooked meat is obtained by separating solid cooked and seasoned meat from stock, primary-drying the solid meat properly, sticking a pasted food starch thereon, sticking spice flavor thereon and secondary-drying the resultant. - 特許庁

北海道には冬期間、常時ストーブにかけてあるやかんでほうじ茶を煮出し、それで焼酎を割って呑むという飲み方（番茶割り）がある。例文帳に追加

During the winter in Hokkaido, people make hojicha in a kettle that sits on the heating stove, mix the tea with shochu (distilled spirit), and drink it (this is called bancha-wari).発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

アルコール分が魚等の生臭さを抑え、食材に味が浸透する助けをし、素材の煮崩れを防ぐ。例文帳に追加

The alcohol content suppresses the odor of ingredients such as fish, helps the flavors of ingredients to permeate the dish and prevents ingredients from falling apart during cooking.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

多層プリント配線板等の積層板の煮沸半田耐熱性を高めることができる積層板用樹脂組成物を提供する。例文帳に追加

To provide a resin composition for laminated sheet capable of elevating boiling solder thermal resistance in a laminated sheet such as a multilayer printed wiring board, and the like. - 特許庁

ホルムアルデヒドを放散せず、高い耐煮沸性が得られる硬化性樹脂組成物および接着シートを提供する。例文帳に追加

To provide a curable resin composition which exhibits high boiling resistance without diffusing formaldehyde, and to provide an adhesive sheet. - 特許庁

鶏がらをバターで炒め、砂糖を加えさらに炒め、次いで水を加えて煮佛し、その中に予め湯通しをしたわかめを入れ、かつおだしつゆを加えて煮つめ、汁が無くなった状態で火を止めて鶏がらを取り除き、残余の内容物を徐々に自然冷却させる方法。例文帳に追加

The objective Tsukudani is produced by frying chicken bone with butter, continuing the frying after the addition of sugar, adding water thereto boiling the mixture adding blanched Wakame, adding broth of dried bonito, boiling down the mixture, turning off the fire when the broth becomes invisible, removing the chicken bone and slowly and spontaneously cooling the remaining content. - 特許庁