かん詰魚介類の英語

魚介類の消費を促進するため、家庭で調理が嫌われている魚介類の「焼き魚」を、調理缶詰とする製造方法及びその方法で製造された焼魚介類缶詰の提供。例文帳に追加

To provide a production method for bringing "grilled fish" of fish and shellfish, which are disfavored to cook at home, into cooked canned food so as to promote consumption of fish and shellfish, and to provide the grilled fish and shellfish canned food produced by the method. - 特許庁

魚介類の調理を行った後、焼き上げ、焼き上げた後、更なる液体成分を加えずに、缶詰収納寸法に裁断し、缶詰缶内に空間を生じさせる間隙を保つように複数の並びに収納し、脱気密封して加熱殺菌したことを特徴とする焼魚介類缶詰。例文帳に追加

The grilled fish and shellfish canned food is obtained by cooking fish and shellfish followed by grilling, and then cutting the grilled fish and shellfish to a canning storage size without adding further liquid component, storing the product in a plurality of rows so as to keep interval to produce space in a can and deairing and sealing the can followed by heat sterilization. - 特許庁

生鮮魚介類等をパック詰めした水産物パック製品として、水産物の鮮度を長時間に渡って良好に保ち得るものを提供する。例文帳に追加

To provide a packed marine product, such as a packed fresh fish or shellfish, which can preserve the freshness of the marine product over a long time. - 特許庁

油脂の配合量が制限されカロリーが調整されているに関らず、鶏肉や魚介類、白菜やブロッコリー等の野菜を用いた美味しい加熱料理を電子レンジ加熱を利用して家庭で手軽に作れるようにするパウチ詰め液状食品を提供する。例文帳に追加

To provide pouched liquid food with which delicious cooked dish using chicken or fish and shellfish, and vegetables such as Chinese cabbage and broccoli while the blending quantity of oil and fat is controlled to regulate calories. - 特許庁

海草付着のためのセメント系硬化体の表面処理工法、網体に袋詰めした多孔質材料の水中暴露によるイカダ工法、吊り込み工法、マット工法、およびこれらの工法を用いた藻場および人工漁礁による魚介類の生息環境保全工法例文帳に追加

METHOD FOR TREATING SURFACE OF CEMENT-BASED CURED PRODUCT FOR ADHESION OF SEAWEED, RAFT METHOD BY UNDERWATER EXPOSURE OF POROUS MATERIAL BAGGED IN NET, HANGING METHOD, MAT METHOD, AND FISH OR SHELLFISH-LIVING ENVIRONMENT-MAINTAINING METHOD IN SEAWEED BED OR ARTIFICIAL FISHING BANK BY THESE METHODS - 特許庁

食感については缶詰食品（レトルト食品）のようなボソボソ感や身の硬化がない、常温で長期間保存可能な魚介類を用いた加工食品を提供することを目的とし、より具体的には、含気レトルト商品と比べ食感がよく、安価で、輸送中の変形（身崩れ）の問題が生じにくい加工食品を提供することを目的とする。例文帳に追加

To provide a processed food comprising fish and shellfish and storable at normal temperature having no dried/crumbling feeling or hardening of its ingredients like those of canned food (retort food), more specifically having better palate feeling than that of air-filled retort food, inexpensive, and hardly causing a problem of deformation (fall of ingredient) during transportation. - 特許庁