smoked outとは 意味・読み方・使い方

The processed food of smoked crab meat is produced by the method for producing the processed food of smoked crab meat including: soaking the crab meat taken out of the shell of a boiled or steamed crab in seasoning in cold storage; draining the seasoning liquid; and subjecting the drained crab meat to hot-smoking.例文帳に追加

ボイルまたは蒸したカニ類の殻から取り出したカニ肉を燻液配合の調味液に冷蔵浸漬し、その後液切りし、温燻製すること特徴とするカニ肉燻製加工食品の製造方法および当該製造方法により得られるカニ肉燻製加工食品。 - 特許庁

The osmotic pressure caused by the adjusted salting out mixture including salt, sugar, wine powder, spices and condiments, fumigant powder and vitamin C is utilized to effect the cold maturation whereby raw ham-like texture, transparency and flavor are given to the smoked fish with fish smell reduced.例文帳に追加

塩、砂糖、ワイン粉末、香辛料、燻抹、ビタミンＣの調合物である「調整塩析」による浸透圧を利用し、低温熟成して魚介類に生ハム様の食感、透明感、香味を与え、魚臭を抑える製造方法である。 - 特許庁

The smoke can effectively be sent to the smoked object at a remote position under the floor or the like by sending out the smoke generated in the sealed container 12 through the large output mechanism 16 from the smoke-sending tube 14 by the large sending-out power to carry out the pest insect control by the smoke.例文帳に追加

密閉容器１２内で発生させた煙を大出力機構１６を介して送煙管１４から大きな送出力で送出させることで、床下等の離れた位置の送煙対象まで有効に煙を送出でき、煙による害虫防除を行える。 - 特許庁

The smoked charcoal board of this invention is obtained by: kneading a natural fiber material 1 obtained by unweaving the tree bark of paper mulberry, mulberry, Japanese cedar or the like into a fibrous state and the chaff charcoal 2 dispersed into fiber clearance spaces of the natural fiber material 1; molding this kneaded object by a mold form; carrying out dehydration and drying; and forming a tabular board.例文帳に追加

本発明のくん炭ボードは、楮（こうぞ）、桑（くわ）、杉などの樹皮を繊維状に解（ほぐ）した天然繊維材料１と、該天然繊維材料１の繊維隙間空間に分散された籾殻炭２とを混練し、この混練物を型枠成型して脱水乾燥させ、板状のボードに形成したものである。 - 特許庁

This method for producing the smoked meat product comprises making transglutaminase act on the surface of meat and preserving the product at a low temperature so as to increase springiness and hardness only at the surface of meat and enable easily taking out without penetrating the surface of the meat product into the net of the retainer at the time of the end of smoking.例文帳に追加

食肉の表面にトランスグルタミナーゼを作用させ、低温で保存することにより、食肉の表面部分のみの弾力性や硬さを増加させ、燻製終了時にリテイナーの網に食肉製品の表面が食い込まず、容易に取り出すことを可能とする。 - 特許庁