食肉油漬の英語

さらに食肉を塩漬処理してもよいし、油脂を予め香辛料などを加えて加熱処理を施しておいてもよい。例文帳に追加

Further, the meat may be preserved by treating with salt, and the oils and fats may be heat-treated by adding a spice in advance. - 特許庁

以下の工程を経て霜降り状の食肉製品又は食肉を製造する：(i)豚肉を塩漬処理又は調味処理する工程、及び(ii)前記工程(i)で得られた塩漬肉又は調味肉に、乳化油脂液を注入し、タンブリング処理する工程。例文帳に追加

The method for producing marbled meat product or meat the following process: (i) a process of salting or seasoning pork; and (ii) a process of injecting emulsified oil and fat liquid into the salted meat or the seasoned meat obtained through the process (i), and tumbling the meat. - 特許庁

食肉，魚，家禽及び食用鳥獣肉。肉エキス。保存処理，乾燥処理及び調理をした果実及び野菜。ゼリー，ジャム。卵。ミルク及び乳製品。食用油脂。プリザーブ，漬物例文帳に追加

Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams; eggs; milk and other dairy products; edible oils and fats; preserves, pickles - 特許庁

塩漬けされた畜肉が、水分活性を十分低下させられるまで燻煙又は乾燥させられてから、細切りし油脂を混和して咀嚼・嚥下困難者向け非加熱食肉製品を製造する。例文帳に追加

This non-heated meat product intended for persons with chewing/swallowing distress is obtained by the following process: salted livestock meat is smoked or dried until its water activity is sufficiently lowered, the resultant meat is chipped and then admixed with oils and fats. - 特許庁

原料肉塊を、必要に応じて塩漬処理および／または味付け処理した後、食用油で表面焼成処理（油調処理）し、真空包装し、次いでボイル加熱処理することを特徴とする、加熱食肉製品の製造方法。例文帳に追加

A method for producing the heated meat product comprises subjecting raw material meat mass to a salting process and/or a seasoning process if necessary, subjecting the meat mass to a surface baking process (cooking with oil) with edible oil, and vacuum packing the meat mass followed by a heating and boiling process. - 特許庁

スープの旨味の替わりになる材料として、素材の違う食肉、魚肉、貝類を、夫々別々に異なる味付けをし、辛味油に漬け込み、オイルに夫々の素材の旨味を染込ませる事により、スープにも勝るとも劣らないクール麻婆豆腐の調味料が完成した。例文帳に追加

The seasoning material for the cool Mapo Tofu which is not at all inferior to the soup is completed by separately seasoning each of the different kinds of meats, fish meats and shell fishes as the materials replacing the taste of the soup, with different tastes, and soaking them in hot taste oil so as to infiltrate the taste of each of the raw materials into the oil. - 特許庁

原料肉塊を、必要に応じて塩漬処理および／または味付け処理した後、フライヤーで表面焼成処理（油調処理）する手段、真空包装する手段、およびボイル加熱処理する手段とを一連に組み合わせたことを特徴とする、加熱食肉製品の連続式製造装置。例文帳に追加

A continuous type production apparatus for the heated meat product is characterized by subjecting raw material meat mass to a salting process and/or a seasoning process if necessary, and combining in series a means of performing a surface baking process (cooking with oil) with a fryer, a means of vacuum packing and a means of performing a heating and boiling process. - 特許庁