pettitoesとは 意味・読み方・使い方

pettitoes発音を聞く 例文帳に追加

（食用の）豚の足 - 斎藤和英大辞典

To provide a method for producing pettitoes soup almost free from smell peculiar to pettitoes even when the soup comprises extract obtained by extracting boiled pettitoes; and to provide cooked pettitoes from which even a person having dislike of the pettitoes can relatively naturally take collagen or the like derived from the pettitoes.例文帳に追加

豚足を煮込んで抽出したエキスであっても、豚足特有の臭みを殆ど感じさせることがない豚足スープの製造方法、及び、豚足嫌いの者であっても、比較的抵抗なく豚足由来のコラーゲン等を摂取することができる調理豚足を提供する。 - 特許庁

COMPRESSION MOLDED PETTITOES AND METHOD FOR PRODUCING THE SAME例文帳に追加

豚足圧縮成型体及びその製造方法 - 特許庁

The compression molded pettitoes is produced in the following processes, a process separating the heat cooked pettitoes into primary meats of pettitoes and primary bone of pettitoes with small meats, a process heating/cooking the primary meats of pettitoes again, a process cooling the heat cooked primary meats of pettitoes under compression and a process removing compression molded primary meats of pettitoes from a mold.例文帳に追加

加熱調理した豚足を豚足一次肉片と小さい肉片の付いた豚足一次骨とに分離する工程と、前記豚足一次肉片を再度加熱調理する工程と、前記再度加熱調理した豚足一次肉片を加圧冷却成型する工程と、前記圧縮成型された豚足一次肉片を型抜きして豚足圧縮成型体を得る工程と、を含むようにした。 - 特許庁

This method for cooking the pettitoes comprises cutting and opening in the longitudinal direction pettitoes singed with outer skin, removing bones and nails from the pettitoes followed by winding again to bundle, boiling the product in seasoned soup, and naturally cooling the product while soaking in the seasoned soup.例文帳に追加

外皮が付いたまま毛焼きしてある豚足を長手方向に切り開き、骨と爪を取り除いた後、再度巻き付けて結束し、味付きスープで煮込み、味付けスープに漬けたまま自然冷却する。 - 特許庁

Oden in Okinawa uses tebichi (pettitoes) as the main ingredient, in addition to seasonal green vegetables.発音を聞く 例文帳に追加

沖縄のおでんはてびち（豚足）をメインとしており、旬の葉物野菜が添えられる｡ - Wikipedia日英京都関連文書対訳コーパス

The method for producing pettitoes soup comprises the following process: a protein denaturation process of denaturing protein falling in the pettitoes with heat; a gelling process of cooling the pettitoes to gelatinize the denatured protein to make the protein hold the smell components; and an elimination process of eliminating the protein gelatinized in the gelling process and holding the smell components together with the smell components.例文帳に追加

豚足に含まれるタンパク質を加熱変性させるタンパク質変性工程と、前記豚足を冷却して、変性させた前記タンパク質をゲル化し、臭気成分を保持させるゲル化工程と、前記ゲル化工程でゲル化され前記臭気成分を保持したタンパク質を、前記臭気成分とともに除去する除去工程と、を有することを特徴とすることとした。 - 特許庁