下漬け塩の英語

梅果実から果汁を得、該果汁を減圧下で梅香気水を得て天然梅果汁回収香とし、前記梅果実から得る果汁は、圧搾絞りまたは糖による浸透圧抽出またはアルコール抽出または塩漬け抽出より得た。例文帳に追加

This natural flavor collected from plum juice is produced by obtaining juice from plum fruit, obtaining plum-flavored water under reduced pressure; wherein the juice obtained from the plum fruit through compression sqeeze, osmetic extraction using saccharides, alcohol extraction, or salting extraction. - 特許庁

水切りをした豆腐又は堅豆腐にテンペ菌又は／及びオンジョム菌を加え、更に低塩味噌に漬け込み、１５℃以下の環境で６ケ月以上発酵させたことを特徴とする。例文帳に追加

The method for producing the Miso pickles comprises adding the tempeh bacteria and/or the Onjom bacteria to the drained Tofu or the solid Tofu, pickling the resultant Tofu in the low-salted Miso, and fermenting the pickled Tofu for ≥6 months in the environment of ≤15°C. - 特許庁

原料サーモンの肉部を味噌漬けした後に塩漬剤を施して冷蔵後、サーモン肉の水分活性が０．８５〜０．９５、好ましくは０．８８〜０．９０となるように、−２〜４０℃、好ましくは２〜４℃の条件下で通風乾燥する。例文帳に追加

Raw material salmon meat is preserved with a fermented soybean paste, then with a salt agent, kept in cold storage and dried by ventilation at -2 to 40°C, preferably at 2 to 4°C so that the water activity of salmon meat reaches 0.85-0.95, preferably 0.88-0.90. - 特許庁

塩分濃度を１．５％未満に抑えて漬物を漬け、これを包装容器１に収容し、−４８℃以下の冷却液体６に浸して急速凍結する。例文帳に追加

The method for producing frozen pickles comprises making pickles reduced in salt concentration within <1.5 wt.%, storing the pickles in a package container 1, and soaking the pickles in cooled liquid at ≤-48°C to rapidly freeze the pickles. - 特許庁

野菜類原料、肉類原料および／または魚介類原料に、塩類および／または糖類を含浸させ、オイルを媒体として真空下脱水し、調味液および／または調味油に漬けた食品素材。例文帳に追加

The processed food raw material comprising vegetable, meat and/or fish and shellfish is obtained by impregnating vegetable raw material, meat raw material and/or fish and shellfish raw material with salt and/or saccharide, dehydrating the raw material using oil as a medium under vacuum, and soaking the dehydrated raw material in seasoning liquid and/or seasoning oil. - 特許庁

漬物（つけもの）とは、野菜（場合によっては魚や動物）などを食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたり水素イオン指数を下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。例文帳に追加

Tsukemono is preserved food that vegetables (fish or meat, sometimes) are pickled together with pickling ingredients having high osmotic pressure, having an effect to decrease hydrogen-ion exponent or having an effect to shut off from the air such as salt, vinegar, rice-bran paste, soy sauce, sake lees or fat and oil, to improve preservation quality as well as to improve taste and flavor by maturing.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

切腹する者の前には盃2組(上が「かわらけ」、下は塗り物)と湯漬け（白飯に白湯をかけた物）に香の物3切れ（「身切れ」の意であるという）、塩、味噌の肴と逆さ箸が添えられる（切腹人にとってこの世で最後の食事となる）。例文帳に追加

Before the seppukunin were placed two sake cups (the top one made of unglazed earthenware and the bottom one lacquered) and yuzuke (hot water on cold rice) with three slices ('migire' in Japanese) of pickled vegetables (symbolizing the cutting of the flesh - also pronounced 'migire'), salt, a miso dish and inverted chopsticks (the final meal of the seppukunin).発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

原料である野菜類、肉類および／または魚介類に塩類および／または糖類を含浸させる工程、オイルを媒体として真空下脱水する工程、調味液および／または調味油に漬ける工程を順次経ることを特徴とする食品素材の製造方法。例文帳に追加

The method for producing the processed food raw material comprises a process of impregnating raw material comprising vegetable, meat and/or fish and shellfish with salt and/or saccharide, a process of dehydrating the raw material using oil as a medium under vacuum, and a process of soaking the raw material in seasoning liquid and/or seasoning oil, sequentially. - 特許庁