ロッケ液の英語

粗塩又は岩塩とミネラルウォーターで茹でたジャガいもを粉吹きいも状態にした後極荒く潰してコロッケの主食材とし、またパン粉等を付着させる前に卵とワインからなる粘稠液に浸漬したことを特徴とするコロッケの製造方法。例文帳に追加

This method for producing a croquette is characterized as boiling the potato with crude salt or rock salt and mineral water, converting the potato into a powder-coated state, then extremely roughly mashing the potato, providing a main food material for the croquette and dipping the resultant main food material in a viscous liquid comprising an egg and a wine prior to the application of bread crumb, etc., thereto. - 特許庁