smoking seasoningとは 意味・読み方・使い方

SMOKING SEASONING METHOD FOR LUMBER例文帳に追加

木材の燻煙乾燥法 - 特許庁

SMOKING SEASONING PROCESSOR OF LUMBER例文帳に追加

木材の燻煙乾燥処理装置 - 特許庁

By means of such a structure, smoking processing temperature in the smoking furnace 2 can be adjusted quickly and precisely, by increasingly and decreasingly adjusting the smoking amount ushered in the smoking furnace 2 side through the adjustment of the opening of the damper 7, without the adjustment of the combustion state in the combustion furnace 1, resulting in realizing proper smoking seasoning processing by properly keeping the smoking processing temperature.例文帳に追加

係る構成によれば、上記燃焼炉１内の燃焼状態を調整せずとも、上記ダンパー７の開度調整によって、上記燻煙炉２側へ導入される燻煙量を増減調整して、上記燻煙炉２内の燻煙処理温度を迅速且つ的確に調整することができ、燻煙処理温度の適正維持によって良好な燻煙乾燥処理が実現される。 - 特許庁

In the Edo period, a man called Jintaro in Inamiura, Kii Province (the present Inami-cho, Hidaka-gun, Wakayama Prefecture), devised the smoke seasoning method (also called the roast seasoning method), which removed the moisture from the fish by smoking, thereby making the product similar to today's arabushi.発音を聞く 例文帳に追加

江戸時代に、紀伊国印南浦（現和歌山県日高郡印南町）の甚太郎という人物が燻製で魚肉中の水分を除去する燻乾法（焙乾法とも）を考案し、現在の荒節に近いものが作られるようになった。 - Wikipedia日英京都関連文書対訳コーパス

To provide a method of smoking and seasoning lumber capable of shortening days for seasoning the lumber, with the decayless lumber with the decreased rate of bowing and cracking occurrence, antifugal and insect fuge effects, and encouraged preservation effect.例文帳に追加

乾燥日数の短縮、ソリ、割れの発生率が少なく、また抗カビ性、防虫効果を有し、そして防腐効果の高い耐腐朽性の木材が得られる木材の燻煙乾燥法 - 特許庁

In the smoking seasoning processor of lumber, including a communicating passage 5 communicating among the combustion furnace 1, the smoking furnace 2 a smoke guiding part 4 provided above the combustion furnace 1 and that provided beneath the smoking furnace 2, a damper 7 for opening and closing the communicating passage 5 is arranged in the communicating passage 5.例文帳に追加

燃焼炉１と燻煙炉２と、上記燃焼炉１の上部と上記燻煙炉２の底部に設けられた煙導部４を連通させる連通路５を備えた木材の燻煙乾燥処理装置において、上記連通路５に該連通路５を開閉するダンパー７を配置する。 - 特許庁

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