Fermented Chinese cabbageとは 意味・読み方・使い方

This method for preserving a frozen Chinese cabbage Kimchi is characterized by using liquid nitrogen and freezing the Chinese cabbage Kimchi so that the Chinese cabbage Kimchi which is the fermented food is taken out of an earthenware pot where the Chinese cabbage Kimchi is pickled and the activity of fermentative bacteria is then stopped to enable preservation for a long period.例文帳に追加

発酵食品の白菜キムチを漬けて置いた甕から取り出したのち発酵菌の活動を停止させて長期保存を可能にする目的の為に液体窒素を使用して冷凍する事を特徴とする。 - 特許庁

To provide a method for producing a frozen Chinese cabbage Kimchi in order to preserve the Chinese cabbage Kimchi which is a fermented food.例文帳に追加

発酵食品の白菜キムチを長期保存する為の冷凍白菜キムチの製造方法を提供する。 - 特許庁

A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.例文帳に追加

白菜、キュウリ、ダイコン等の野菜や数の子等の魚卵を、ナイシンを含む食塩に塩漬け後、水洗いしてから水を切り、塩、しょう油、みそ、かす、こうじ、からし粉、ぬか、もろみ、酢等の漬床に漬込んで保存する。 - 特許庁

To provide a method for producing dried Kimchi which prevents lactobacillus obtained by fermenting vegetable such as Chinese cabbage from being inactivated or prevents the effect as fermented food from being reduced when producing Kimchi and saves the time taken for production to improve production efficiency.例文帳に追加

キムチの製造に際して白菜等の野菜を発酵させて得た乳酸菌が不活性となることがなく発酵食品としての効果が低減せず、かつ、製造に掛かる時間を短くして生産効率を向上させることができる乾燥キムチの製造方法を提供する。 - 特許庁