raw shellfishとは 意味・読み方・使い方

In the deodorizing treatment liquid for fish-and-shellfish based on raw soy sauce produced during the process of producing soy sauce from soybeans, the objective fish-smell-free fish-and-shellfish with normal good freshness can be obtained by immersing freshness-declined fish-and-shellfish in the liquid for a given period of time.例文帳に追加

大豆から醤油を作る製造過程で生じる生醤油を主成分とする脱臭処理液に鮮度低下した魚介類を一定時間浸漬することによって、通常の鮮度の良いときの臭みのない魚介類。 - 特許庁

Fish and shellfish, seafood, marine alga, chrysalis of silkworm, and baleen as raw materials were used.発音を聞く 例文帳に追加

原料としては、魚介類や海藻、カイコの蛹、鯨ひげなどが用いられた。 - Wikipedia日英京都関連文書対訳コーパス

FROZEN VACUUM-PACKED PRODUCT OF SLICED RAW FISH DISH OF FISH AND SHELLFISH AND METHOD FOR PRODUCING THE SAME例文帳に追加

魚介類の刺身料理の冷凍真空パック製品及びその製造方法 - 特許庁

To provide a method for processing a red-colored fish or shellfish meat processing raw material while preventing discoloration.例文帳に追加

赤色を呈する魚介肉加工原料を、変色を防止して加工する方法の提供。 - 特許庁

The fish and shellfish of frozen food obtained by the method is in an approximately raw state.例文帳に追加

この方法により得られる冷凍食品の魚介類は殆ど生の状態である。 - 特許庁

PROCESSED FOOD RAW MATERIAL COMPRISING VEGETABLE, MEAT AND/OR FISH AND SHELLFISH, AND METHOD FOR PRODUCING THE SAME例文帳に追加

野菜類、肉類および／または魚介類の加工食品素材並びにその製造方法 - 特許庁

This method for producing a frozen food comprises a process for heat-treating raw fish and shellfish with superheated steam, a process for adding seasoning to the fish and shellfish alone or it and other foodstuffs and sealing and packing them and a process for freezing the packed fish and shellfish with brine while applying a high-potential electric field to the fish and shellfish in a nonfreezing fluid.例文帳に追加

生の魚介類を過熱水蒸気により加熱処理する工程、前記魚介類を単独または他の食材と共に調味料を添加して密封包装する工程、前記包装した魚介類を不凍液中に高電位電場を与えながらブライン冷凍を行う工程、を含む方法。 - 特許庁

To provide cooked processed food in which pieces of raw fish and shellfish meat are integrated to be easily treated without protein denaturation in the raw fish and shellfish meat caused by heating process; and a method for producing the same.例文帳に追加

魚介類生肉について加熱処理による蛋白変性を起こさせず、しかも魚介類生肉片同士を一体化して取り扱いやすい加熱加工食品およびその製造方法を提供する。 - 特許庁