塩水漬けの英語

食塩水の連続製造装置、並びにこれを用いた食塩漬け込み処理装置及び脱塩装置例文帳に追加

DEVICE FOR CONTINUOUSLY PREPARING SALT WATER AND SALT IMMERSION TREATING DEVICE USING THE SAME AND DESALTING DEVICE - 特許庁

インジェクタにより塩水漬けを行った魚体の熟成を促すとともに、旨みが増強され褪色の発生が少ない塩水漬け食品を、高い製造効率にて得る。例文帳に追加

To provide a method for producing brined food promoting maturation of brined fish bodies with an injector, reinforcing deliciousness and slightly causing generation of browning, at high production efficiency. - 特許庁

海水程度の塩水に一晩漬けるか、もしくはそのまま、半日ほど風に当たるよう日干しにする。例文帳に追加

Dry immediately, or dry, after soaking in brine overnight with the salt concentration being approximately equivalent to that of seawater, in a sunny, well-ventilated place for half a day.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

塩漬け処理は、低濃度から高濃度に、少なくとも２段階に調整した塩水中に順次浸漬し実施する。例文帳に追加

Therein, the salting treatment is carried out by sequentially immersing the leaves in salt water prepared in at least two concentrations. - 特許庁

糸芭蕉の原皮を一定期間、水中又は塩水中に空気に触れないように漬け込み、その後、取り出し煮沸する。例文帳に追加

Skins 1, 2, 3 and 4 of fibrous abacas are dipped in water or saline water for a prescribed period so as not to contact air, then taken out and boiled. - 特許庁

シイラの切り身を上記食塩水から取り出し、水分を切った後、質量で４倍量の漬け床に入れ、冷暗所で１日間漬け込んだ。例文帳に追加

The slices of the dolphinfish are removed from the brine, and after the water is drained, the slices are placed into pickles paste amount of four times in mass, and then are pickled for one day in a dark place. - 特許庁

水煮された筍を海洋深層水の脱塩水に漬け込み、この筍を調味料及び海洋深層水の脱塩水を用いた調味液とともに袋内に収納して作製した味付け筍とその製造方法を基本手段として提供する。例文帳に追加

This seasoned bamboo shoot is obtained by soaking plainly boiled bamboo shoot into desalted water produced from deep sea water and putting the thus treated bamboo shoot into a bag together with a seasoning liquid comprising seasonings and the desalted deep sea water. - 特許庁

内臓を取り除いた後の鯖の三枚おろしのフィレを塩水に漬けて、醤油、砂糖、塩からなるタレ成分溶液に漬け込み、その後生干ししてから１時間程度の短い燻煙処理を施すことにより生干しフィレに燻製風味を付与する。例文帳に追加

A fillet obtained by dividing a mackerel into three parts after removing internal organs is soaked in salt water, immersed in a sauce component solution composed of soy sauce, sugar and salt, subsequently half-dried and then subjected to a short-time smoking treatment for around 1 hr to impart a smoky flavor to a half-dried fillet. - 特許庁