「Cold fish」を含む例文一覧(58)

1 2 次へ＞
  • to slice and crimp fish （in cold water）
    魚を洗いにする - 斎藤和英大辞典
  • COLD WATER DISEASE VACCINE FOR FISH
    魚類冷水病ワクチン - 特許庁
  • small cold-water silvery fish
    銀色の小さな冷水魚 - 日本語WordNet
  • Fish are cold-blooded animals.
    魚は冷血動物である。 - Tanaka Corpus
  • Fish are cold-blooded animals.
    魚は冷血動物である。 - Tatoeba例文
  • He's such a cold fish.
    彼はそういう冷たい人だ。 - Tatoeba例文
  • and it was as cold as a fish.
    魚みたいに冷たかった。 - Gilbert K. Chesterton『釣り人の習慣』
  • Slices of raw fish are crimped in cold water.
    魚は洗いにすると縮む - 斎藤和英大辞典
  • cold-water bottom fish with spines on the back
    背に棘を持ち冷海底にすむ魚 - 日本語WordNet
  • But the water was too cold and the fish went into shock
    水が冷たすぎて魚がショックで - 映画・海外ドラマ英語字幕翻訳辞書
  • a jellied fish soup which sets when exposed to cold air
    魚を煮た汁が寒気で固まったもの - EDR日英対訳辞書
  • cold-water fish caught in Lake Superior and northward
    スペリオル湖と北方で捕獲される冷水魚 - 日本語WordNet
  • flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
    北半球の冷たい湖に棲むサケやマスに似た冷水魚の肉 - 日本語WordNet
  • major food fish of Arctic and cold-temperate waters
    北極や冷水の海にすむ主要な食用魚 - 日本語WordNet
  • METHOD FOR PRODUCING GROUND FISH MEAT USING NITROGEN DISSOLVED COLD WATER
    窒素溶解冷水を用いるすり身製造方法 - 特許庁
  • fish that move to deeper water from a shallow area during cold seasons
    越冬のため魚が浅場から沖へ下ること - EDR日英対訳辞書
  • important food fish of cold deep lakes of North America
    北米の冷たい深い湖にすむ重要な食用魚 - 日本語WordNet
  • FISHING BOAT STRUCTURE, AND COLD RESERVING METHOD AND DISCHARGING METHOD OF FREEZED FISH
    漁船構造、冷凍魚体の保冷方法及び荷揚方法 - 特許庁
  • Keeping fish and seafood cold is crucial in order to preserve freshness.
    魚介類を冷やしておくことは鮮度を保つためには欠かせない。 - 浜島書店 Catch a Wave
  • silvery herring-like freshwater food fish of cold lakes of the northern hemisphere
    北半球の冷たい湖にすむ銀色のニシンのような淡水食用魚 - 日本語WordNet
  • To provide a medicament for treating and preventing bacterial cold water disease of fish.
    魚類の細菌性冷水病を治療および予防する薬剤を提供する。 - 特許庁
  • Surface water becomes warm in the summer but lower layer water just below the surface remains cold whereby warm water fish such as sardine, mackerel and sea bream is caught in the area close to the surface while cold water fish such as cutlass fish and cod is caught in deep waters and on ocean floor.
    表層水は夏に高温になるが、わずか下層では寒冷となるため、表層でイワシ、サバ、鯛など温暖水魚がとれ、深海や海底ではタチウオ、タラなどの冷水魚がとれる。 - Wikipedia日英京都関連文書対訳コーパス
  • In extremely cold weather and in a nishin-gura Storehouse filled with the smell of the toilet and rotten fish, many fell sick.
    厳寒の中、用便用の桶と魚の異臭が籠る倉の中で倒れる者が続出した。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a cold air drying device that has its structure simplified and can produce dried fish of good quality etc., by efficiently circulating dry cold air in a drying chamber.
    構造を簡略化し、かつ、乾燥室内で乾燥冷風を効率良く流して品質の良い干物等を生産することができるようにした冷風乾燥装置を提供する。 - 特許庁
  • To provide a filtered and sterilized cold seawater production method and apparatus which can obtain filtered and sterilized cold seawater which is steadily kept cold and sterilized, and safe as water for treating fish and shellfish, and can be always taken out.
    定常的に保冷・殺菌されて魚介の処理水として安全であり、且つ常時取水可能な濾過殺菌冷海水を得ることができる濾過殺菌冷海水製造方法及び装置を提供する。 - 特許庁
  • Mushi-mono (steamed foods): chawan-mushi (savory steamed egg custards with assorted ingredients), tamago-dofu (tofu mixed with egg), chiri-mushi (steamed white fish fillet and vegetables served with ponzu sauce for dipping them), awayuki-mushi (dishes with awa-yuki mousse (literally, light snow) on cold green tea soba noodles), saka-mushi (sake-steamed dishes), gin-an (dishes using a specially prepared sauce called gin-an)
    蒸し物-茶碗蒸し、玉子豆腐、ちり蒸し、淡雪蒸し、酒蒸し、銀あん、 - Wikipedia日英京都関連文書対訳コーパス
  • This method comprises removing head, guts and tails from fish as the raw material, followed by dressing, removing up guts by washing the fish in cold water followed by adding a saccharide such as trehalose as a freezing stabilizer, crushing the dressed fish with a silent cutter into dumpling-like cake, and uniformly mixing the freezing stabilizer with fish meat.
    原材料となる魚から頭、内臓、尾を除去し、ドレスに加工した後、冷水で水洗して内蔵などをきれいに取り除き、トレハロースなどの糖類を冷凍安定剤として加え、サイレントカッターで団子状の塊になるまでドレスを砕き、冷凍安定剤を魚肉と均一に混合する。 - 特許庁
  • To provide an apparatus for uniformly keeping the freshness of fish, which apparatus can equalize the temperature of cold water using ice only within the hold of a ship, and can uniformly and efficiently cool fish stored within the cold water in the hold, and can uniformly keep the freshness of the fish stored within the hold.
    氷のみを使用する冷水の温度を、船倉の内部で均一化することができ、船倉内の冷水中に捕獲され貯蔵された漁獲物を均一に高効率で冷却することができ、船倉内の漁獲物の鮮度を均一化することができる魚用鮮度の均一保持装置を提供する。 - 特許庁
  • Norwegian salmon is farmed in clean, cold water and has less of the smell that is often characteristic of farm-raised fish.
    ノルウェー産サーモンはきれいで冷たい水の中で養殖されており，しばしば養殖魚の特徴とされるにおいが少ない。 - 浜島書店 Catch a Wave
  • First slice raw fish or make "itozukuri" (cut into strips) or "hanezukuri," and wash the pieces in cold water (ice water) to shrink and tighten them to make "arai."
    さく切りした魚を薄いそぎぎりや糸作り、はね作りにし、冷水（氷水）に潜らせ身を引き締めて食べさせる調理法である。 - Wikipedia日英京都関連文書対訳コーパス
  • This method for restoring transparency restores transparency which fish such as jellyfish has when being live fish after salting the fish and comprises a desalting process of desalting salted fish using hot water, a soaking process of soaking the desalted fish in the desalting process in cold water containing starch improving agent and a freezing process of quickly freezing using a freezer the soaked fish in the soaking process.
    クラゲ等の魚類が活魚の時に備えていた透明性を当該魚類の塩蔵後に復活させる透明性復活方法であって、塩蔵された魚類を温水の使用によって塩抜きする塩抜き工程と、塩抜き工程での塩抜きを終えた魚類を澱粉質改良剤の含有した冷水中に浸漬する浸漬工程と、浸漬工程での浸漬を終えた魚類を冷凍機の使用によって急速に凍結させる凍結工程と、からなる。 - 特許庁
  • To prevent deterioration/discoloration by sectioning into three stages the internal portion of a cold insulation containing chamber for maintaining freshness of fish/shellfish such as live fish or live shellfish which are caught and transported for a long period of time and thus securing insulation and cooling.
    水揚げされ輸送される活魚類又は活貝類の魚介類の鮮度を長期間維持するための保冷収納室の内部を３段区画にして保冷、冷却を確実として変質、変色を防止する。 - 特許庁
  • This method for transporting the fish comprises soaking fish in an aqueous salt solution having effects of retaining color of tone and suppressing microorganism and added with bittern recognized as a food, and draining water of the soaking solution followed by cold storage transportation.
    色調保持効果や微生物の抑制効果があり、食品として認められているにがりを添加した食塩水溶液に魚を浸漬し、浸漬液の水切りを行ってから冷蔵輸送することとした。 - 特許庁
  • This processed fishery food product is obtained by treating fish paste using a fish meat 6 with a concentrated salt D separated from an ocean deep water A having at least cleanliness (cold water peculiar to Sea of Japan) or adding the concentrated salt D separated from the ocean deep water A having at least the cleanliness to the fish paste using the fish meat 6.
    魚肉６を用いた魚肉練り製品を、少なくとも清浄性を有する海洋深層水（日本海固有冷水）Ａより分離した濃縮塩分Ｄを用いて処理するか、魚肉６を用いた魚肉練り製品に、少なくとも清浄性を有する海洋深層水Ａより分離した濃縮塩分Ｄを含有している。 - 特許庁
  • To make disposal and incineration after use for transportation easy by making a container body for cold-insulated transportation of fresh fish or the like, a lid member or the like of paper, to keep cold-insulated conditions, and to prevent dissolved water or ice or the like from oozing and leaking.
    生鮮魚等を保冷輸送する容器本体、蓋部材等を紙製にして輸送使用後での廃棄、焼却を容易にし、また保冷状態の維持、氷等の溶解水の外部浸出、漏出を防止する。 - 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.
    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
  • To provide a fishing firefly like light/buzzer capable of catching a game surely for fishing persons waiting in a tent or an automobile for a long time even in a cold day of winter, since it is necessary for persons catching the fishes by using fishing hooks, traps, etc., for living or playing to lure the fish with a bait and get the fish sooner, otherwise, the fish escapes.
    この発明は、釣り針、罠、等で魚を獲り、狩をして生活している人、遊ぶ人、いずれも餌で獲物を誘って捕らえる早くしないと逃げられる、冬の寒い日でも長時間テントの中、自動車の中で待ちことができるため、確実に獲物を捕獲できる釣り蛍・ブザーを提供する。 - 特許庁
  • To provide a method for absorbing and removing drips by which drips oozed from fish or meat kept in cold storage or frozen food in thawing are effectively absorbed and removed so as to maintain freshness of the fish, meat or frozen food and remove odors therefrom and a drip sheet for the method.
    魚や畜肉の冷蔵保存、あるいは冷凍品の解凍に伴って滲出するドリップを効果的に吸着除去し、鮮度を保持すると共に脱臭効果のあるドリップの吸収除去方法及びそのためのドリップシートを提供する。 - 特許庁
  • Since the NGH decomposition water is sufficiently cold, temperature in the refrigerator tank 18 can be kept low, thereby freshness of fish stored in the refrigerator tank 18 can be maintained.
    ＮＧＨ分解水は十分に冷たいため、船庫１８内の温度を低温に保つことができ、船庫１８内に保蔵される魚体の鮮度を保つことができる。 - 特許庁
  • The invention further provides a live fish container 3 made of a foamed resin, composed of a container body 3, a lid 7 and a partition 1 and capable of cooling the water by contacting the water lifted on the upper surface 40 of the live fish transportation partition made of a foamed resin with a cold retainer X.
    更に、容器本体３と蓋体７と中仕切り１とからなる活魚容器３であって、該活魚輸送用発泡樹脂製中仕切り上面４０に揚がった水を保冷剤Ｘと接触させ、冷却することが可能な発泡樹脂製容器。 - 特許庁
  • It is customary to serve the above-referenced cold noodles with various toppings such as cucumber, omelet slivers, kamaboko (steamed fish paste) and wakame seaweed in addition to the respective foodstuffs that they are named after that are all arranged attractively.
    これらは冷やし蕎麦に名の元になる具のみを乗せたものではなく、キュウリ、錦糸玉子、カマボコ、ワカメなどの具とともに、主となる具を綺麗に盛り付けるのが慣例である。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a cooling method for tuna and an apparatus therefor removing guts of tuna just after landing from the underwater, soaking the tuna in a cold water tank, cooling while jetting water flow with a pump to the hollow of a fish body from which the guts are taken out, and shipping the fish body as fresh tuna.
    海中から取揚げた直後のマグロの内蔵を除去し、そのマグロを冷水槽に浸漬し、さらに内蔵を取り出した魚体の空洞に、ポンプによって水流を噴射しながら冷却を行い、生鮮マグロとして出荷するマグロの冷却方法及び装置を提供する。 - 特許庁
  • The method for producing gelatine comprises a dry/pulverization process where fish-derived gelatine comprising gelatine raw material as a main component, meltable in cold water at ≤15°C, and gelatinized at the dissolving temperature or lower temperature than a gelatinizing temperature, or fish gelatine having gelling ability still in an amorphous molecular state.
    ゼラチン原料を主成分とし、温度１５℃以下の冷水に溶解可能であり、当該溶解温度又はゲル化温度より低い温度でゲル化する魚由来のゼラチン、及びゲル化能力のある魚ゼラチンを無定形分子状態のまま乾燥する乾燥・粉砕工程を備える、ゼラチンの製造方法。 - 特許庁
  • To provide a multiple stage type utilization system of deep sea water, utilizing the cold heat energy of the deep sea water effectively and also supplying the deep sea water as drinking water for domestic animals and water for a plant-growing or fish-culturing.
    海洋深層水の冷熱エネルギーを有効に利用するとともに、海洋深層水を家畜飲用、植物生育用水、魚類生育用水として供給する多段式利用システムを提供する。 - 特許庁
  • The partition 1 for the transportation of live fish and made of a foamed resin has a plurality of through-holes 15, 15' and a cold retainer holding part at the upper part 15' of a part of the through-holes 15, 15'.
    複数の貫通孔１５、１５’を有し、かつ、該複数の貫通孔１５、１５’の内の一部の貫通孔上部１５’に、保冷剤戴置部を有してなる活魚輸送用発泡樹脂製中仕切り１を用いる。 - 特許庁
  • The cooling method for tuna comprises removing the guts of tuna just after landing from the underwater, soaking the tuna in the cold water tank, and cooling while jetting water flow with the pump to the hollow of the fish body from which the guts are taken out.
    海中から取揚げた直後のマグロの内蔵を除去し、そのマグロを冷水槽に浸漬し、さらに内蔵を取り出した魚体の空洞に、ポンプによって水流を噴射しながら冷却を行う。 - 特許庁
  • In Kyoto where salted mackerel, part of salted and dried marine products, brought from the Wakasa region was a valuable marine product before cold-storage technology was developed, this sushi was rooted (for details, refer to Saba-kaido Road (the highway used to transport fish such as 'saba' - mackerel - to Japan's ancient capital, Kyoto).
    京都の場合、冷蔵技術が発達する前は若狭地方から運ばれる塩干物の塩鯖が貴重な海産物であり、この寿司が定着した（詳しくは鯖街道参照）。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a fish roe-like food product which has thick feeling of melt in the mouth characteristic of natural salmon roe and appearance and palatability closely resembling natural salmon roe even after keeping in cold storage followed by thawing, and to provide a method for producing the same.
    天然イクラ特有のとろりとした口溶け感を有し、さらに冷凍保管して解凍した後も天然イクラに酷似した外観と食感を有する魚卵様食品及びその製造方法を提供することを目的とする。 - 特許庁
  • To provide a fish box which is excellent in strength and cold storage property, easy in treatment after the use, and capable of hardly degrading the quality of the stored content attributable to drip and water oozed from the stored content and degrading the strength of a box body.
    強度および保冷性に優れ、使用後の処分が容易であり、収容物から染み出すドリップや水分に起因する収容物の品質悪化および箱体強度の低下が生じにくい魚箱を提供する。 - 特許庁
  • Closure of the water drop hole 6 and the tunnel part 7 due to the freeze is delayed to allow a much larger quantity of seawater to discharge, the slurry ice remaining in the fish body storage part 4 becomes more rigid, and the platelike ice gorge having high cold-insulating property can be obtained.
    これにより、水落とし孔６及びトンネル部７の凍結による閉塞が遅延され、より大量の海水を排出できるようになり、魚体収容部４に残ったスラリー氷が硬く締まり、保冷性の高い板状氷塊が得られる。 - 特許庁
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