浸み込むの英語

ロール51、52は、調味液が浸み込むことのない疎水性であるから、塗布作業終了後は、ロール51、52に水を噴射するだけで洗浄ができる。例文帳に追加

Since the rolls 51 and 52 are hydrophobic to allow no seasoning liquid to infiltrate thereinto, it is possible to wash the rolls 51 and 52 only by jetting water thereto after finishing applying work. - 特許庁

この灌水部Ｂは、水を貯留する浸水槽５と、育苗箱１の底壁１ｂを浸水槽５の水面Ｌより低いレベルに送り込む浸水手段Ｑとを備えている。例文帳に追加

The watering part B includes an immersion tank 5 for storing water, and an immersion means Q for sending the seedling box 1 so that the bottom wall 1b of the seedling box 1 comes at a lower level than the water surface L of the immersion tank 5. - 特許庁

含浸材１２中のコンクリート基材１０の一部の含浸処理が終了すると、含浸材１２より密度の大きな液体１３を容器１１内にそそぎ込むことにより、含浸材１２の液面を上昇させ、容器内のコンクリート基材を容器下部より順次含浸処理する。例文帳に追加

When the impregnation treatment of a portion of the concrete base materials 10 in the impregnation material 12 is completed, the liquid surface level of the impregnation material 12 is raised and the concrete base materials 10 are successively impregnated from the lower part of the vessel 11 by pouring a liquid 13 having a density higher than that of the impregnation material 12 into the vessel 11. - 特許庁

塩漬け材料を酒カス床に漬込む前に、ミリンを主体とする脱塩液に浸漬して脱塩し、漬込み回数を減らす。例文帳に追加

This method for producing Narazuke comprises the following process: a salted material is soaked in a mirin-based desalting liquid and desalted prior to pickling it in a sake dregs bed so as to reduce its pickling frequency. - 特許庁

間座９は、潤滑油またはグリース等の潤滑剤の浸漬により膨潤させ、膨潤が安定した状態で上記周回経路８に組み込む。例文帳に追加

The spacer 9 is swollen by immersion of lubricating oil or lubricant such as grease, and incorporated in the circumferential passage 8 when the swelling is stable. - 特許庁

本発明は、食品に竹エキスを浸け込むことにより、食品の味を向上させ、食品特有の臭み等を解消する食品の加工方法に関する。例文帳に追加

To provide a method for processing food improved in taste and solving smell peculiar to the food through soaking bamboo extract into the food. - 特許庁

中性ないし弱アルカリ性の漬け込み液の浸透や保持が良好であるように漬け込む甲殻類の処理方法。例文帳に追加

A method for treating the crustaceans comprises pickling them in such a manner that the neutral or weakly alkaline pickling solution well penetrates into the flesh and is well retained therein. - 特許庁

繊維状チーズ素材に調味料の浸み込む味付けをする場合は、水：醤油＝１：１の濃さで、１０℃〜１５℃の温度に１０〜１５秒間の短時間で均一に味・色が浸み込ませる。例文帳に追加

When seasoning with seasoning permeation to the fibrous cheese material is performed, taste and color are uniformly permeated at a concentration of water:soy sauce=1:1, for a short time of 10-14 s and at a temperature of 10-15°C. - 特許庁