mirin-like seasoningとは 意味・読み方・使い方

The liquid seasoning is obtained by filtrating a liquid seasoning (such as refined sake, synthetic refined sake, alcohol-containing sweet seasoning, fermented seasoning, cooking sake, Mirin, Mirin-like seasoning or wine) with a filtration film, and then adding the ferulic acid to the filtrated liquid seasoning.例文帳に追加

液体調味料（例えば清酒、合成清酒、酒精含有甘味調味料、醗酵調味料、料理酒、みりん、みりん風調味料またはワインなど）を濾過膜で濾過した後、フェルラ酸を添加して液体調味料を得る。 - 特許庁

To obtain art alcohol-containing glucidic seasoning such as a Mirin (sweet sake), a fermented seasoning or a Mirin-like seasoning excellent in functions on a cooking process such as a prevention of breaking into pieces in the cooking process of foods.例文帳に追加

食品の調理加工の際における煮崩れ防止等の調理加工上の機能にすぐれた、みりん、発酵調味料、みりん風調味料などの酒精含有糖質調味料を提供すること。 - 特許庁

Sukiyaki sauce is prepared by boiling down beef, Welsh onion and the like with soy sauce, salt, sugar, Sake, Mirin (sweet Sake used as seasoning) and the like without using any chemical seasoning.例文帳に追加

牛肉、ねぎ等を、化学調味料を一切使わず、醤油、塩、砂糖、酒、ミリン等で煮詰めてすき焼きの割下（タレ）を作成する。 - 特許庁

The packaged liquid seasoning is obtained by adding ≥50 mg/L of the ferulic acid to liquid seasoning (such as refined Sake, synthetic Sake, ethanol-containing sweetening seasoning, fermented seasoning, cooking Sake, Mirin, Mirin-like seasoning, wine, liqueur or spirits), charging the mixture in a light-shielding package, and hermetically sealing the package with a lid.例文帳に追加

液体調味料（例えば清酒、合成清酒、酒精含有甘味調味料、醗酵調味料、料理酒、みりん、みりん風調味料、ワイン、リキュール、又はスピリッツなど）に、フェルラ酸を５０ｍｇ／Ｌ以上となるように添加し、次いでこれを遮光性の容器に充填し、蓋体で密封して、課題の容器入り液体調味料を得る。 - 特許庁

The shaved dried fish pieces are mixed with chip-like cut tangle pieces and a seasoning solution comprising a suitable mixture of soy sauce, sugar, salt and mirin (sweet rice wine for seasoning) to obtain the seasoned dried fish shaves.例文帳に追加

削成した魚節削りを、チップ状に裁断した昆布とともに、醤油、砂糖、食塩およびみりんを適宜混合した調味液と攪拌混合し、味付魚節削りを得る。 - 特許庁

To provide a method for producing Kaeshi (a seasoning for noodle) obtained from mixture produced by adding Mirin (a liquor for cooking), sweetener or the like to soy sauce, and favorable as Kaeshi even when increase ratio of absorbancy at its wavelength of 420 nm exceeds 1.5 based on that just after mixing raw materials.例文帳に追加

本発明は、醤油類にみりん、甘味糖類等が添加された混合物から得られるかえしの波長４２０ｎｍにおける吸光度の、原料調合直後と比較した増加率が１．５を超えた場合であってもかえしとして好適なものを製造できる条件を見出すことを目的とする。 - 特許庁