fish ballとは 意味・読み方・使い方

To provide a method for producing a fish paste product such as a fish ball having a palate feeling improved so as to have both of hardness and flexibility: and to provide an improver for a fish paste product.例文帳に追加

硬さ、しなやかさが同時に得られるよう食感が改善された、フィッシュボール等の魚肉すり身製品の製造方法、及び魚肉すり身製品用改良剤を提供すること。 - 特許庁

To provide a method for producing a baked fish ball easily takable without cooking in a soup in contrast with conventional fish ball to be served after cooking in a soup.例文帳に追加

出し汁で炊いて食べることが前提であった従来の魚のつみれを、出し汁で炊かずに簡単に手軽に食べるための、魚の焼つみれの製造方法を提供する。 - 特許庁

This rice ball of trout Sushi is obtained by attaching seasoned sliced meat 2 of trout (vinegared rice topped with fish) to one face of rice ball 1 obtained by gripping vinegared rice and wrapping the whole rice ball with bamboo leaf.例文帳に追加

すし飯を握ったおにぎり１の一面に、味付けした鱒の削ぎ身２を貼り付け、全体を笹の葉３でくるんであることを特徴とする。 - 特許庁

This Satsumaage containing the soybean flour is obtained by mixing a raw material for the Japanese fried fish ball with the soybean flour, or applying the soybean flout to the surfaces of the raw material and then frying the prepared material with edible oil.例文帳に追加

その結果、薩摩揚げの生地の中に、きな粉を混合したり、表面に塗付 して油で揚げて解決の手段とした。 - 特許庁

A sardin B pickled in vinegar and salt is used and a Miso paste D including walnut is placed in the core of the ball of vinegared boiled rice to remove the bad fish smell of sardin.例文帳に追加

塩と酢でしめた鰯Ｂを用いる事と、酢めしＣの中にくるみ味噌Ｄを入れる事で鰯の生臭みをとる。 - 特許庁

To provide a case allowing a user to raise and appreciate an ornamental water plant such as lake ball while preventing fish from eating when putting into the same aquarium of aquarium fish.例文帳に追加

まりも等の観賞用水草を観賞魚と同一の水槽内に入れた場合、魚に食べられる事無く、飼育及び観賞する事が出来るケースを提供する。 - 特許庁

This method for producing the deep-fried fish ball containing vegetable bits by forming fish paste obtained by adding salt, agitating and mixing, and frying with oil comprises frying the balls by using frying oil containing carotene palm oil containing a natural carotene until they have the favorable fried color.例文帳に追加

食塩を加えて撹拌・混合された魚肉すり身を成型して油ちょうするさつま揚げの製造法において、天然カロチン含有カロチンパームオイルを含んだ揚げ油で揚げ色がつくまで油ちょうするもの。 - 特許庁

The baked fish ball keeping the soft texture as it is at normal temperature or in refrigerated state, free from fishy smell and nice to eat is produced by applying taste and flavor to minced flesh and bone of boiled fish without adding a binder such as starch and wheat flour, forming the seasoned meat, baking to apply scorch color and leaving the product to cool.例文帳に追加

茹でた魚の骨ごとのすり身に、澱粉や小麦粉などのつなぎ材を混合せず、味と香りをつけて成形し、焼き色をつけて、放冷し、常温でも、冷蔵でも、そのままで柔らかく、生臭くなく食べやすいことを特徴とする。 - 特許庁