卵黄のう膜の英語

箸や手で取り扱った際の質感が卵黄膜に包まれたままの生卵黄と酷似した生卵黄様加工食品及びその製造方法、並びに生卵黄様加工食品を用いた食品を提供する。例文帳に追加

To provide a fresh egg yolk-like processed food having texture closely resembling that of a fresh egg yolk coated with egg yolk membrane when treated with chopsticks or by the hands; to provide a method for producing the fresh egg yolk-like processed food; and to provide a food product utilizing the processed food. - 特許庁

粒状に破砕され、且つ、水分除去処理が施された脱臭処理済粒状にんにく２の表面に卵黄の被膜３を形成したことを特徴とする無臭にんにく食品１。例文帳に追加

This odorless garlic food 1 has a coated membrane 3 of a yolk formed on the surface of a granular garlic 2 crushed to a granular shape and after finishing a dewatering treatment and a deodorant treatment. - 特許庁

烏骨鶏の全卵は卵黄、卵白、卵殻及び卵殻膜からなり、成鶏由来成分には食肉、内臓、表皮、骨、血液及び鶏冠が含有されている。例文帳に追加

The whole egg of the silky fowl comprises egg yolk, egg white, eggshell and shell membrane and the mature silky fowl-derived component comprises meat, internal organs, an epidermis, bones, blood and a crest. - 特許庁

この健康食品製剤は、卵黄・卵白粉砕物、卵殻・卵殻膜粉砕物、鶏冠粉砕物及び主要成鶏成分（鶏冠以外の成鶏由来成分）粉砕物をそれぞれ別々に調製した後、所望割合で配合することにより製造される。例文帳に追加

The health food preparation is produced by separately preparing the pulverized powder of the egg yolk/the egg white, the pulverized powder of the eggshell/the shell membrane, the pulverized powder of the crest and the pulverized powder of main mature silky fowl component (the mature silky fowl-derived component except the crest), respectively and mixing the pulverized powders in a desired ratio. - 特許庁

不均一な膜状卵凝固物を含有する卵加工品の製造方法において、セルロース０．０５〜５％を配合した少なくとも卵黄を含む卵混合液を水温７０〜１００℃の湯中に添加して得られる、面積７００〜５０００ｍｍ^２かつ厚さ７ｍｍ以下の黄色の膜状卵凝固物を含有する卵加工品の製造方法。例文帳に追加

The method for producing an egg processed product containing inhomogeneous membraneous egg coagulation comprises adding an egg mixture liquid which is mixed with 0.05-5% cellulose and contains at least egg yolk, into hot water at a temperature of 70-100°C, so as to contain the yellow membraneous egg coagulation which has an area of 700-5,000 mm^2 and a thickness of ≤7 mm. - 特許庁