「Scrambled egg」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

To provide a seasoning for an egg dish, enabling the egg dish such as eggroll, omelet and Kanitama (a dish of food known as sauteed crabs and scrambled eggs in a soup) with good texture to be cooked easily even by any cooking methods by only mixing the seasoning with an egg material.例文帳に追加

卵素材に混ぜるだけでいかなる加熱調理法によっても、卵焼き、オムレツ、かに玉等の卵料理を、簡単に、且つ食感よく調理することができる卵料理用調味料を提供することを目的とする。 - 特許庁

To provide a preparing method for forming a puffy egg mass like a dish of food known as sauteed crabs and scrambled eggs in a soup, on a liquid upper surface of hot water, soup, or boiling soup.例文帳に追加

熱水、スープや茹で汁の液上面部で芙蓉蟹様のふんわりとした卵塊を形成させる調製方法を提供する。 - 特許庁

To offer hot-air dried scrambled egg which is reconstituted with hot water instantly and homogeneously to give a good appearance, taste and texture at a low price.例文帳に追加

熱湯により迅速且つ均一に復元して、良好な外観と食味食感を有する熱風乾燥スクランブルエッグを低価格にて提供する。 - 特許庁

The scrambled egg processed product P is obtained by dropping a liquid egg E into hot water W mixed with a thickening agent and heated to ≥75°C so as to have a viscosity of 50-2,000 mPa/s to solidify the resultant mixture through heating.例文帳に追加

そして、増粘剤が添加され、７５℃以上に加温して粘度が５０〜２０００ｍＰａ秒の熱水Ｗ中に、液卵Ｅを滴下して加熱凝固した溶き玉状にした玉子加工品Ｐである。 - 特許庁

This method for producing a scrambled egg processed product P comprises the following steps: dropping a liquid egg E into hot eater W mixed with a thickening agent and heated to ≥75°C so as to have a viscosity of 50-2,000 mPa/s to solidify the resultant mixture through heating.例文帳に追加

増粘剤が添加され、７５℃以上に加温して粘度が５０〜２０００ｍＰａ秒の熱水Ｗ中に、液卵Ｅを滴下して加熱凝固したこと、を特徴とする溶き玉状にした玉子加工品Ｐの製造方法を解決手段とする。 - 特許庁

This method for producing a hot air-dried scrambled egg contains processes preparing a powder mixture by mixing egg yolk powder, starch and an inflation agent, making the powder mixture to a small massive state by adding/blending with water or seasoning solution, steaming and hot air-drying at 40-85°C.例文帳に追加

卵黄粉末、澱粉および膨張剤を混合して粉体混合物を調製し、該粉体混合物に水または調味液で加水／混練して小塊状とし、蒸煮し、冷却し、次いで熱風乾燥する工程を含むことを特徴とする熱風乾燥スクランブルエッグの製造方法。 - 特許庁

The retort egg processed product is obtained by sealing in a pouch the scrambled egg as the assembly of many thin-film like coagulated eggs and the seasoning liquid ≥7,000 mPas in viscosity at 60°C in such a condition that the seasoning liquid does not get turbid due to the thin film-like coagulated eggs followed by carrying out a heat sterilization.例文帳に追加

パウチ内に薄膜状凝固卵が多数集合してなるスクランブルエッグと６０℃における粘度が７０００ｍＰａ・ｓ以上の調味液とが、調味液が薄膜状凝固卵により混濁しない状態で密封・加熱殺菌されていることを特徴とするレトルト卵加工品。 - 特許庁