tuna in oilとは 意味・読み方・使い方

This method for cooking tuna 1 comprises frying 200g per person of tuna muscular flesh from the lower half 12 to the fin 3a of yellowfin tuna or bigeye tuna as tuna 1 in oil at 110-130° for 2 min and twining the tuna with vegetables stir-fried with soy sauce so as to provide as Japanese flesh roasted on a hot plate.例文帳に追加

マグロ１として、キハダマグロ、またはメバチマグロのシモ１２より尾ひれ３ａ側の筋身のマグロ肉を１１０℃から１３０℃の油で、一人前２００ｇを２分間揚げた後に、醤油ソースと炒めた野菜を絡めて和風の鉄板焼きとして提供する。 - 特許庁

As the tuna flesh is fried in oil at 110-130°, heat is gradually transmitted to the inside of the tuna flesh and an oil film is formed on the surface while the water contents of the surface and the inside become almost the same level.例文帳に追加

マグロ肉を１１０℃から１３０℃の油で揚げることで、マグロ肉の内部に熱が徐々に伝わるので、表面と内部の水分量がほぼ同じ程度になりながら表面に油膜が形成される。 - 特許庁

As a result, water content in the inside of the tuna flesh is suppressed from evaporating due to the oil film even with the lapse of time after frying in oil, so soft palate feeling while retaining chewability is obtained.例文帳に追加

従って、油で揚げた後に時間が経過しても、マグロ肉内部の水分は油膜により蒸発が抑制されるので、歯ごたえを維持しつつ、しっとりとした食感が得られる。 - 特許庁