vegetables cooked in oilとは 意味・読み方・使い方

This method for producing the frozen seasoned cooked rice comprises the following process: subdividing and packaging seasoned cooked rice which is prepared by mixing cooked rice with, independently cut and sauteed vegetables, cut and seasoned meat and/or fishes and shellfishes previously mixed together with edible oil and seasonings in a hot state in such an environment as to be sealed to the utmost, immediately cooling and freezing the thus seasoned cooked rice.例文帳に追加

小分け包装容器に包装された冷凍調味米飯において、炊飯された米飯と、予め別途カットし、油で炒めておいた野菜及び予めカットし調味された肉類及び又は魚介類とを食用油及び調味料と共に混和した調味米飯を、水蒸気の散逸と品温の低下を抑えをながら、可及的に密封された環境の中で熱いうちに小分け包装し、直ちに冷却・冷凍する。 - 特許庁

To provide puffed non-fry food not cooked or sprayed with oil, having favorable meltability in the mouth like that of a fried product, excellent in taste and palate feeling, and not getting discolored even when mixed with brightly-colored vegetables or the like: and to provide a method for directly producing the food.例文帳に追加

油チョウ処理又は油のスプレー処理をすることなく、フライ製品のような口溶けがよく、食味・食感に優れ、有色野菜類等配合した場合でも褪色することのない、膨化ノンフライ食品をダイレクトに製造する方法の提供。 - 特許庁

To provide an oil and fat composition for cooking which imparts cooked rice with improved rice-grain disaggregation, luster, palate feeling and taste in fry cooking such as fried rice, etc., and in cooking boiled rice such as rice ball, rice containing ingredient such as fish and vegetables, etc., by adding the composition to rice.例文帳に追加

本発明は、炒飯等の米飯類炒め調理或いはおにぎり、炊き込みご飯などの炊飯調理の何れにおいても、添加することによりご飯のほぐれ性や艶、食感を向上させるだけでなく、非常に風味に優れた米飯類が得られる調理用油脂組成物を提供すること。 - 特許庁

This method for cocking the stone-broiled curry comprises putting edible oil having a milk product property, vegetables, meats, or the like, in the stone pot heated with a gas range, or the like, frying them, then adding cooked rice, sprinkling curry powder, a Japanese seasoning, sugar, or the like, pouring curry roux and broiling these from the lower part of the pot with the gas range.例文帳に追加

ガスレンジなどで加熱した石鍋に、乳製品族性食用油や野菜や肉など入れて炒めたのち、米飯を加えカレー粉、和風だし、砂糖等を振りかけ、その後にカレールーをかけてガスレンジにて下部より焼きあげた石焼きカレーの調理方法。 - 特許庁

The new retort food suitable to be eaten in a low-temperature area is obtained by adjusting viscosity without being cooked, including specially adapting fatty acid composition, selecting oil or fat whose melting point is adjusted, and using a sticky material of paste of a starch-based material, vegetables, and fruits, and fried onion treated with a Comitrol(R) Processor.例文帳に追加

脂肪酸組成の工夫、融点を調整した油脂を選択する、澱粉系原料、野菜及び 果実のペ−ストに炒め玉ねぎをコミトロ−ルで処理したものを粘性材として含む、 といった手段で粘性を調整することで加熱調理せずに低温域での喫食に適した新 規なレトルト食品を提供した。 - 特許庁