fermented meat productとは 意味・読み方・使い方

FERMENTED SOYBEAN-CONTAINING FISH MEAT PROCESSED PRODUCT AND METHOD FOR PRODUCING THE SAME例文帳に追加

納豆入り魚肉加工製品及びその製造方法 - 特許庁

To provide a fish meat processed product having fermented soybean flavor, having adequate palatable period and enabling distribution in the markets.例文帳に追加

適宜な賞味期間を備えて、市場での流通が可能な納豆風味の魚肉加工品を提供する。 - 特許庁

The fish meat-processed food product is produced by mixing the soup while stirring the ground fish meat with a cutter, kneading the soup, albumen and Miso (fermented soybean paste) with the ground fish meat, mixing the small intestines of the beef giblets subjected to thermal processing using soy sauce or the like as a base therewith, and forming the resultant ground fish meat into a prescribed size.例文帳に追加

魚肉のすり身をカッターにて攪拌しながらスープを混入し、同すり身中に、スープ、卵白及び味噌を練り込んだ後、醤油等をベースに熱加工処理した牛モツの丸腸を混入し、同すり身を所定の大きさに成形したことを特徴とする。 - 特許庁

A method for producing the yoghurt-containing fermented squid product comprises mixing the meat and internal organs of squid with a prescribed quantity of salt followed by stirring and maturing, and mixing a prescribed quantity of yoghurt with the product followed by stirring and maturing.例文帳に追加

また、本発明によるヨーグルト入りイカの塩辛の製造方法は、イカの身肉と内臓と所定量の塩とを混合して攪拌し、熟成し、次いで所定量のヨーグルトを混合して攪拌し、熟成する。 - 特許庁

To obtain yoghurt-containing fermented squid product suppressed as low as possible in fish odor peculiar to fish, suppressed low in salinity and increased in deliciousness through mixing a third food material besides the meat and internal organs of squid.例文帳に追加

イカの身肉と内臓の他に第３の食材を混入させることにより、魚特有の生臭みを出来るだけ低く抑え、塩分濃度を低く抑え、さらに旨味を増す。 - 特許庁

The method for producing food comprises adding (i) lactobacillus having color-tone improving effect on red pigment protein, and (ii) at least one kind selected from yeast, a fermented fruit product or the extract thereof to meat or fish containing red pigment protein.例文帳に追加

赤色色素蛋白質を含む食肉又は魚肉、あるいはそれらの加工品に、ｉ）赤色色素蛋白質に対する色調改善効果を有する乳酸菌と、ｉｉ）酵母、果実発酵物又はその抽出物から選ばれた１種以上、を添加する。 - 特許庁

The confectionery and the meat processed food each having high quality and rich in dietary fibers are obtained by using a fermented product obtained by moderately fermenting by the filamentous fungi having the high lactic acid formability the by-product containing rich nutrient such as crude fibers, starch, crude proteins and minerals after extracting starch, saccharides, proteins and lipids from beans, moderately dissolving by-product components and improving palatability such as flavor.例文帳に追加

豆類から澱粉、糖類、タンパク質及び脂質等を抽出した後の、粗繊維、デンプン、粗タンパク質、ミネラル等の豊富な栄養源を含む副産物を、乳酸生成能の高い糸状菌により適度に発酵し、副産物成分を適度に分解すると共に、風味等の嗜好性を向上させ、この発酵物を用いることによって高品質の食物繊維リッチな菓子類、肉類加工食品を提供する。 - 特許庁