meat sとは 意味・読み方・使い方

(s) For processed meat for which any of the following processes were carried out: chopping muscle and tissue short while keeping its original shape, infiltrating seasoning into said meat, attaching other meat pieces and pulling into shape, or other processes in which contamination caused by pathogens may expand inwardly: the fact that such processes have been carried out and that the entire meat product needs to be fully heated prior to human consumption;発音を聞く 例文帳に追加

ツ　食肉であつて、刃を用いてその原形を保つたまま筋及び繊維を短く切断する処理、調味料に浸潤させる処理、他の食肉の断片を結着させ成形する処理その他病原微生物による汚染が内部に拡大するおそれのある処理を行つたものにあつては、処理を行つた旨及び飲食に供する際にその全体について十分な加熱を要する旨 - 日本法令外国語訳データベースシステム

This method for producing the cooked product includes charging a plurality of thinly sliced meat sprinkled with starch and/or grain flour into a container filled with seasoning liquid of a viscosity of ≤10 Pa s, and subjecting the whole thinly sliced meat to a surface wetting treatment with the seasoning liquid followed by cooking it in a microwave oven.例文帳に追加

粘度が１０Ｐａ・ｓ以下の調味液が充填された容器内に、澱粉及び／又は穀粉をまぶした複数の薄切り肉を投入した後、該薄切り肉全体を前記調味液と接液処理し、次いで電子レンジ調理する加熱調理品の製造方法。 - 特許庁

The meat odor improving agent is produced for reducing the unpleasant odor of meat and comprises sugar-cane originated extracts and at least one kind of supplementarily added component(s) selected from among sunflower seed extract, gamma-aminobutyric acid, theanine, rutin, a rutin derivative, hesperidin and a hesperidin derivative.例文帳に追加

本発明の肉臭改善剤は、肉類の不快臭を低減化するためのものであって、甘蔗由来のエキスと、ヒマワリ種子抽出物、γ−アミノ酪酸、テアニン、ルチン、ルチン誘導体、ヘスペリジン及びヘスペリジン誘導体からなる群より選ばれる少なくとも一種の補助添加成分と、を含有する。 - 特許庁

This water-in-oil emulsified oil and fat composition for meat processing comprises an oil phase comprising edible oil and fat and 0.1-5 wt.% of polyglycerol condensed ricinoleic acid ester, and a water phase containing starch and/or water-soluble polysaccharides and having a viscosity of 200-1,500 mPa s at 60°C.例文帳に追加

食用油脂と0.1〜５重量％のポリグリセリン縮合リシノレイン酸エステルからなる油相と、澱粉および／または水溶性多糖類を含有し、６０℃における粘度が200〜1500ｍPa・sである水相とからなる食肉加工用油中水型乳化油脂組成物。 - 特許庁

The methods for producing and cooking the heated dish include inserting the raw meat covered with starch and/or grain flour into the container filled with the seasoning having ≤10 Pa s viscosity, and carrying out the heating and cooking by the microwave oven.例文帳に追加

粘度が１０Ｐａ・ｓ以下である調味液が充填された容器内に、澱粉及び／又は穀粉をまぶした生肉を投入して電子レンジで加熱調理する加熱料理の製造方法及び調理方法。 - 特許庁

This method for producing the frozen food comprises packaging burned food together with sauce given with charbroiling flavor, obtained by performing 1-10 time(s) a process of charbroiling meat food followed by soaking the product in sauce, steaming the product for 3-60 min at air temperature of 80-105°C and freezing the product.例文帳に追加

畜肉食品を炭火で焼いた後にタレにつけるという工程を１回以上１０回以内行う炭火焼き風味が付与されたタレと、焼成された食品を一緒に包装し、８０〜１０５℃の雰囲気温度で３〜６０分間蒸した後、冷凍する。 - 特許庁

The method comprises a process of obtaining a cuttlefish formed product produced by heating a cuttlefish kneaded product containing cuttlefish crushed meat and saccharides at 30-70°C to form it, a process of drying the cuttlefish formed product, and a process of soaking the dry formed product in 70-150°C edible oil for 1-120 s.例文帳に追加

イカ乾製品の製造方法は、イカ粉砕肉および糖類を含有するイカ混練物を３０℃〜７０℃の範囲で加温して成形したイカ成形品を得る工程、イカ成形品を乾燥する工程、および乾燥した成形品を７０℃〜１５０℃の食用油中に１〜１２０秒間浸漬する工程、を包含する。 - 特許庁

The heat cooked-type meat processed food composition comprises an oil-in-water emulsified composition composed of 5-70 mass% of edible oil and fat, 2-10 mass% of methylcellulose where the viscosity of 2-mass% aqueous solution at 20°C is 3-600 mPa s, 0.5-5 mass% of emulsifier, and 15-92.5 mass% of water.例文帳に追加

食用油脂５〜７０質量％、２０℃における２質量％水溶液の粘度が３〜６００ｍＰａ・ｓであるメチルセルロース２〜１０質量％、乳化剤０．５〜５質量％、及び水１５〜９２．５質量％からなる水中油型乳化組成物である加熱調理型畜肉加工食品用組成物。 - 特許庁