温麺の英語

電子レンジによる冷凍麺類の解凍調理に際し、主麺塊の加熱むらを解消するだけでなく、主麺塊に添える具材やスープ等の副食材塊の加熱温度を、主麺塊の加熱温度と均一にし、食感の良い冷凍麺類を提供する。例文帳に追加

To provide frozen noodle having good palate feeling so made that a main noodle lump is prevented from being unevenly heated, and heating temperature for the lump of sub food material such as ingredients or soup appended to the main noodle lump is uniform with that for the main noodle lump when thawing the frozen noodle with a microwave oven. - 特許庁

生麺または乾麺を茹でた後、茹で麺を５〜６０℃の水、調味液または改質液に浸漬し、次いで温度０〜３５℃、湿度１０〜６０％の条件で冷風乾燥することを特徴とするノンフライ麺の製造方法。例文帳に追加

This method for producing nonfried noodles is characterized in that raw noodles or dried noodles are boiled and the boiled noodles are then dipped in water, a seasoning liquid or a modifying liquid at 50-60°C and subsequently dried with cold air under conditions of 0-35°C temperature and 10-60% humidity. - 特許庁

穀物を主原料とした麺生地から麺帯を形成し低温で所定時間保持して麺帯の特性を改質することが可能な製麺装置を提供する。例文帳に追加

To provide a noodle-making apparatus giving a noodle sheet having modified properties from noodle dough produced by using cereal as a main raw material and keeping the sheet at a low temperature for a prescribed period. - 特許庁

つけ汁がつけ麺と同様に温かい汁を使う食べ方も存在する。例文帳に追加

These Udon noodles are also served with a warm dipping broth like Tsukemen.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

冷凍素麺の製造方法と低温食材を得るための解凍方法例文帳に追加

PRODUCTION METHOD OF FROZEN SOMEN NOODLE AND THAWING FOR OBTAINING LOW-TEMPERATURE FOOD MATERIAL - 特許庁

高温高圧での加熱殺菌を行っても、麺線形状が維持され、麺線をほぐすことが可能で、かつコシのある食感の良い、常温保存可能なウェットタイプの麺を得る。例文帳に追加

To obtain wet-type noodles preservable at normal temperatures, maintaining the noodle ribbon shape, capable of disentangling the noodle ribbons even after subjected to heat sterilization under pressure, and also having firmness and good palate feeling. - 特許庁

即席カップ麺付属のふたの気密性を高めて所定時間内に麺を完成させ、同時に湯温の低下を少なくする。例文帳に追加

To improve airtightness of a lid attaching to an instant noodle cup to prepare noodle in a predetermined time and also to reduce a drop in hot water temperature at the same time. - 特許庁

この発明は、生麺の蒸し工程に、適温の過熱蒸気を用いること及び生麺の蒸し工程に過熱蒸気を用いる方法において、蒸煮の際麺に水をシャワーして吸水させることにより目的を達成した。例文帳に追加

The method for producing steamed noodles comprises using heating steam at a suitable temperature in a process of steaming raw noodles; wherein the noodles absorb water through being showered when steamed. - 特許庁