「Fish Stock」を含む例文一覧(51)
1 2 次へ＞- to stock a river with young fish
稚魚を放す - EDR日英対訳辞書 - fish and vegetables boiled in fish stock
しょっつる鍋という料理 - EDR日英対訳辞書 - to go to the fish-market to lay in a stock of fish
河岸へ買出しに行く - 斎藤和英大辞典 - a young fish used to stock a river
放流するための稚鮎 - EDR日英対訳辞書 - a thin soup of meat or fish or vegetable stock
肉、魚、または野菜ストックの薄いスープ - 日本語WordNet - The base of the sauce runs the gamut from fond de veau to Chinese chicken soup stock or Japanese soup stock with boiled dried fish.
ソースのベースはフォン・ド・ヴォーや中華スープ、煮干しの出汁など様々である。 - Wikipedia日英京都関連文書対訳コーパス - SPECIFIC INDIVIDUAL SCREENING METHOD FOR FRESH FISH AND STOCK FARM PRODUCT USING MAGNETISM
磁気を用いた鮮魚・畜産物の特定個体鑑別方法 - 特許庁 - well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
すりつぶした魚、卵、および粉にしたパン粉を味付けして丸めたものを、魚のだしでグツグツ煮たもの - 日本語WordNet - The leftover soup stock of boiled fish, etc., can be reused to give it a pleasing flavor.
煮魚などの残った出汁を再利用しても風味良く仕上がる。 - Wikipedia日英京都関連文書対訳コーパス - a soup made by mixing 'miso' with stock and then adding vegetables, fish or shellfish, called 'miso soup'
だし汁に味噌をとき,野菜や魚介などの実を入れて煮た汁 - EDR日英対訳辞書 - In Japanese cuisine, soup stock is extracted by simmering konbu (a kind of kelp), katsuobushi (a dried bonito), ajibushi (dried scad), niboshi (also called iriko) (small dried sardines), dried flying fish and other varieties of dried fish.
日本料理では主にコンブ・鰹節・鯵節・煮干し（いりこ）・トビウオ・焼き干しなどを煮て作る。 - Wikipedia日英京都関連文書対訳コーパス - A dish consisting of dashi stock poured over rice kayu, and it is topped with sliced pieces of fish such as sea bream.
米の粥の上に出汁を張り、鯛などの魚の切り身を乗せたもの。 - Wikipedia日英京都関連文書対訳コーパス - Yakimono dishes (roasted, broiled or grilled fishes or animal meat): yaki-zakana (broiled fish), teri-yaki (meat or fish grilled with soy sauce and sugar), yaki-tori (roasted chicken meat), kaba-yaki (broiled eel or similar long slender fish), shio-yaki (broiled fish sprinkled with salt), yuan-yaki (sliced fish or chicken meat that is soaked in a specially seasoned soup for several days and is broiled or roasted), yahata-yaki, dengaku-miso (a type of miso made of miso, sugar, sake and mirin), tofu-dengaku (tofu with sweet miso sauce), hosho-yaki (fish broiled in washi), hoiru-yaki (broiled or roasted in a foil wrapper), shiogama (fish or meat that is coated wit lots of salt and is roasted in a pot), tamago-yaki (Japanese style omelets), dashimaki-tamago (rolled omelets made with soup stock), usuyaki-tamago (paper-thin omelettes)
焼き物-焼き魚、照り焼き、焼き鳥、蒲焼、塩焼き、幽庵焼き、八幡焼き、田楽みそ、豆腐田楽、奉書焼き・ホイル焼き、塩釜、卵焼き（だし巻き卵、薄焼き卵） - Wikipedia日英京都関連文書対訳コーパス - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
固形食物を入れた肉、魚、または野菜の煮出し汁からなる液状の食物 - 日本語WordNet - In Western cuisine, the raw materials of soup stock are beef, chicken, fish, vegetables, fragrant herbs and others.
西洋料理においては、ウシ・ニワトリ・魚および野菜・香草類などを素材として作る。 - Wikipedia日英京都関連文書対訳コーパス - Shigureni (seafood or meat that has been cooked in soy sauce and mirin) is a kind of tsukudani (small fish, shellfish, konbu (a kind of kelp used for Japanese soup stock), etc. boiled in sweetened soy sauce) cooked with ginger.
時雨煮（しぐれに）は、ショウガを加えた佃煮の一種である。 - Wikipedia日英京都関連文書対訳コーパス - Osaki soba consists of buckwheat noodles made of 100% stone-ground local buckwheat flour served with soup made from flying fish stock.
地元産で石臼挽きのそば粉100%で作った麺と、だしはアゴ（トビウオ）を用いた蕎麦。 - Wikipedia日英京都関連文書対訳コーパス - of Japanese cookery, a soup composed of a lightly flavored stock broth to which fish and vegetable paste have been added and which simmers for a long time, called 'oden'
野菜や魚の練り製品を薄い味の汁で長く煮た鍋料理 - EDR日英対訳辞書 - To provide a good soup stock and a powder of dried fish capable of affording a raw material for the soup stock by sufficiently and stably drawing a taste while retaining a good flavor and aroma as the soup stock.
「だし」として良好な風味、香りを保持しながら呈味質を十分かつ安定的に引きだし、良好な「だし」およびその原料となり得る「魚節粉末」を得る。 - 特許庁 - savory jelly based on fish or meat stock used as a mold for meats or vegetables
肉または野菜のために型として使用された魚か肉ストックに基づいた風味のよいゼリー - 日本語WordNet - Oden including eggs, yakichikuwa (grilled tubular fish cakes), yakidofu (grilled tofu), and kamaboko (steamed fish paste) is simmered with soup stock made with salt and konbu, and is eaten with mustard paste or shredded tangle.
塩と昆布の出汁で煮たおでんに、玉子、焼きちくわ、焼き豆腐、かまぼこなど入れて煮込み練り辛子かおぼろ昆布を添えて食べる。 - Wikipedia日英京都関連文書対訳コーパス - It is preferable to use, for instance, fish and shellfish for a flavor raw material to be used for extracting soup stock to be used for the soup stock-containing liquid seasoning.
また、だし入り液体調味料に使用するだしの抽出に用いる風味原料としては、例えば魚介類を用いることが好適である。 - 特許庁 - There also exists vinegar-based soup stock, such as nihaizu (vinegar and soy sauce mixed in roughly equal proportions) and sanbaizu (vinegar, soy sauce and mirin [sweet cooking rice wine] mixed in roughly equal proportions), and occasionally, a small amount of soup stock is added to aegoromo (traditional Japanese dressing), which is used for aemono (chopped fish, shellfish, or vegetables, prepared with some dressing).
また酢などを割って二杯酢・三杯酢を作り、あるいは和え物の和え衣に少量を加えることもある。 - Wikipedia日英京都関連文書対訳コーパス - In Okinawa Prefecture, soy-sauce was not mainly used since soup stock from konbu (a kind of kelp used for Japanese soup stock), fish, pigs was often used to get savoriness.
沖縄県では、古来、うま味を得るためには昆布と魚や豚の出汁を利用することが多く、醤油は代表的な調味料ではなかった。 - Wikipedia日英京都関連文書対訳コーパス - To provide seasoning material having stable and favorable aroma/flavor of just-prepared stock inherent in dried fish, specifically fleshy aroma peculiar to the dried fish, and having high palatability and flavor inherent in dried fish.
安定で、魚節本来のとり立てのだしの好ましい香り・風味、特に魚節に特有な肉質的な香りを有し、嗜好性の高い魚節本来の風味を有した調味素材を提供する。 - 特許庁 - At least 45 ppb of furaneol and at least 30 ppb of methional are made to be included in 3% of a soup stock of a dried fish.
フラネオールを４５ｐｐｂ以上且つメチオナールを３０ｐｐｂ以上、を魚節の３％だし中に含有させる。 - 特許庁 - It’s a Japanese stew-like dish simmered for a long time in stock. It contains boiled eggs, vegetables or fish cake.
だし汁の中でことこと長く煮込んだ、日本風の鍋料理です。ゆで卵や野菜、魚のすり身などの具があります。 - Weblio英語基本例文集 - In 701, during the Asuka period (the period from late in the sixth century to 710), dried bonito and other products were designated in Taiho Ritsuryo (Taiho Code) and Buyaku Ryo (Corvee Code) as the offering to the Yamato Court; the products related to bonito were classified into three categories differing in their production processes, namely 'katauo' (a solid dried fish), 'nikatauo' (a fish boiled and dried hard) and 'katauo senju' (a soup stock extracted by boiling a solid dried fish).
飛鳥時代（6世紀末-710年）の701年には大宝律令・賦役令により、この干しカツオなど（製法が異なる「堅魚」「煮堅魚」「堅魚煎汁」に分類されている）が献納品として指定される。 - Wikipedia日英京都関連文書対訳コーパス - Put the material, such as katsuobushi, konbu or a fish meal, into a paper bag or the like that serves as a filter, then pour hot water on it to obtain soup stock.
鰹節、コンブ、魚粉などの材料を紙などのろ過の役割を果たす袋に入れ、熱湯に入れて出汁を取る。 - Wikipedia日英京都関連文書対訳コーパス - It is a dish made by boiling and seasoning daikon (Japanese radish), chikuwa (fish sausage), konjac, boiled eggs, and so on in soup stock flavored with soy sauce and other seasonings.
出汁を醤油等で味付けしたつゆに、ダイコン、竹輪、コンニャク、ゆで卵など様々な具材を入れて煮込んだ料理である。 - Wikipedia日英京都関連文書対訳コーパス - To distinguish specific individuals for sorting out and rejecting fraudulently distributed items and false brand items of fresh fish and stock farm products in a distribution process.
鮮魚・畜産物の不正流通品及び偽ブランド品を流通過程において選別・排除する為に特定個体を鑑別する - 特許庁 - A popular cooking method is to mix 400g fish paste, 100g yam, one teaspoon of salt and kobu seaweed stock all together, make the mixture into a flat shape, then boil it for ten minutes.
標準的な作り方としては、すり身400g、ヤマノイモ100g、塩小さじ1、昆布だしをよく摺り混ぜ、平らに整形し、約10分ゆでる。 - Wikipedia日英京都関連文書対訳コーパス - With a good flavor of soup stock as well as less vinegar and milder taste, tosazu is used for aemono (sliced fish, shellfish and/or vegetables mixed with a sauce such as miso or vinegar) with bland seafood.
三杯酢より酢の味やクセが弱く、また出汁のうまみが加わるため、淡白な魚介類などの和え物に用いられる。 - Wikipedia日英京都関連文書対訳コーパス - The seasoning is performed by spraying the raw stock water of the deep water by making it a mist state on the half of fish of the bonito, or immersing the half of fish of the bonito in water mixed with approximately 6 % deep water for approximately 1 hr.
味付けは海洋深層水の原水を霧状にしてカツオの片身に散布するか、海洋深層水を６％程度添加した水中にカツオの片身を約１時間浸漬して行う。 - 特許庁 - Soy sauce seasoning is basically made from dashi (Japanese soup stock made from fish and kelp) and soy sauce, and served as dipping sauce with spices such as grated daikon radish, a mixture of grated daikon radish and red pepper and/or grated ginger.
天つゆは出汁と醤油が基本となるつけ汁で、大根おろし、紅葉おろし、おろしショウガ等が薬味として用いられる。 - Wikipedia日英京都関連文書対訳コーパス - To provide a method for producing a food seasoning extract using stock of unedible portions of a fish body or round portion of the fish body not used as food in spite of richly containing nutritions.
栄養分が豊富に含まれているにも拘らず食品としては用いられていない魚体の不可食部の煮汁ないし魚体のラウンドものの煮汁を用いて食品調味エキスを製造する方法を提供する。 - 特許庁 - To provide a method for producing boiled-dried fish comprising eliminating subcutaneous fat from boiled-dried fish, drying the fish into better dried one so as to reduce generation of foul odor causing color deterioration or fishy smell, or generation of turbidity of stock so as to enable distribution, storage and long shelf life at normal temperature.
煮干しから皮下脂肪を除去するとともに一層良好な乾燥状態を得て、変色や生臭さの原因となる腐敗臭の発生、また、だし汁の濁り等を少なくし、常温による流通、保存および長期の日持ちを可能にした煮干しの製造方法を得る。 - 特許庁 - To provide feed for stock raising and fishery, usable for both livestock and cultured fish and shellfish in order to widely utilize laver with a high nutritional value.
栄養価の高い海苔を広く活用するべく、家畜および養殖魚介類のいずれに対しても利用可能な畜産及び水産用飼料を提供する。 - 特許庁 - By driving nail-shaped magnetic devices or electromagnetic devices 2 into a few locations in fresh fish and stock farm products 1 to be specified, magnetism moves 4 from the north poles to the south poles via magnetic bodies 3, such as Fe and Mg that the fresh fish and stock farm products have inside their bodies, magnetized components in the blood, natural magnets (magnetite), etc.
特定を必要とする鮮魚・畜産物１に対し釘状の磁石器具又は電磁石器２を数カ所に打ち込むことにより鮮魚・畜産物が体内に有するＦｅやＭｇ、血液中の帯磁成分、天然磁石（マグネタイト）等の磁性体３を介して磁気がＮ極からＳ極へと移動４する。 - 特許庁 - To provide, without spending time and labor, a belly band for cooking, capable of preventing fish blood, fish stock, and oil used for deep-fry cooking from being scattered to clothing worn when standing in front of the customers.
手間を掛けることなく、客の前に立つ衣服に魚の血、煮物の煮汁、てんぷら油の飛び散りが染み込むのを確実の防止することができる調理用腹巻を提供できるようにすることを目的とするものである。 - 特許庁 - The method for producing liquid seasoning includes putting dried fish 1 in hot water to decoct the fish, followed by eliminating solids from the decoction, and extracting liquid, wherein the hot water is made to contain the stock, produced through the complete boiling process in the production of dried fish, or the steam-boiled liquid produced through a steam boiling process in the production of canned fish.
液体調味料の製造方法は、熱水の中に節類１を入れて煮出し、煮出した後、煮出した液から、固形分を除去して液体を抽出して製造する液体調味料の製造方法であって、前記熱水に魚節の製造における煮熟工程で生じる煮汁や魚の缶詰製造における蒸煮工程で生じる蒸煮液を含有させる。 - 特許庁 - This method for processing the fish comprises masking the fillet (4) of filletted fish (1), and soaking the fillet (4) in a stock solution (30) obtained by putting the ginger in boiling water to clean away odors of the fillet (4) through the soaking treatment.
本発明による魚の加工方法は、三枚におろした魚(1)のフィーレ(4)をマスキング処理において、沸騰した湯に生姜を入れて得た原液(30)に前記フィーレ(4)を漬け込み、この漬け込みによって前記フィーレ(4)のくさみを除去する方法である。 - 特許庁 - To provide a small board for boiled fish paste that will not cause air bubbles, while being based on the premise of the use of a natural fir board, and prevents boiled fish paste from causing generation of air bubbles and generating cracks at its cut ends, even when it is kept in stock over a long period.
杉、もみの天然木板の使用を前提としながらも気泡の生じないかまぼこ板、またかまぼこにおける気泡の発生を防止すると共に、かまぼこ板を長期間にわたって在庫したときでも木口にひび割れが生ずることがないようにする。 - 特許庁 - To provide a method for producing liquid seasoning aimed at a new effective use for the delicious taste of liquid seasoning, "stock produced through a complete boiling process, in the producing of dried fish", and the like.
液体調味料のうま味と「魚節の製造における煮熟工程で生じる煮汁」等の新たな有効活用を図ることができる液体調味料の製造方法の提供。 - 特許庁 - When using raw animal food such as fish, shellfish and chicken, it is necessary to boil it without fail to solidify water-soluble protein and thereby to prevent it from dissolving in water; otherwise, the stock will become cloudy and unpleasing to the eye.
魚介類や鶏肉など、生の動物質を使うときは、必ず一度茹でて水溶性たんぱく質を凝固させ、溶出を防止しないと汁が濁り、見た目が悪くなる。 - Wikipedia日英京都関連文書対訳コーパス - The custom reflects people's wish for prosperous trade and state of perfect health; ehomaki contains seven kinds of ingredients, such as gourd strip, cucumber, shiitake mushroom, rolled omelet made with soup stock, eel, and denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red) inside, to be associated with the Seven Deities of Good Luck.
商売繁盛や無病息災を願ってのもので、七福神に因み、かんぴょう、キュウリ、シイタケ、だし巻、うなぎ、でんぶ等七種類の具を入れて食べる。 - Wikipedia日英京都関連文書対訳コーパス - To obtain a condensed soup stock which controls occurrence of fine powder particle in its production, has no reduction in yield and easily produce a soup stock that has high clarity and keeps a natural excellent flavor of dried fish without lowering the flavor only by addition of hot water and to provide a method for producing the same.
製造の際に微粉粒子の発生を抑制し、歩留まりを低下することなく、且つ、熱水などに加えるだけで、清澄性が高く、魚節が有する自然の良好な風味を低下することなく維持した上で旨みのあるダシ汁を容易に採ることが可能な凝集体状ダシ及びその製造方法を提供する。 - 特許庁 - The Sushi comprises seasoned fishes that are prepared by heating and cooking the fishes, for example, sardine, horse mackerel, mackerel, Pacific saury in a stock solution containing soy sauce, are again heated and cooked with a seasoning solution containing Nukamiso (a fermented mixture of rice bran and brine used as a pickling medium) and Sushi rice is wound around on the outer side of the seasoned fish.
醤油を含んだ煮汁で加熱調理されたイワシ，サバ，アジ，サンマ等の煮魚が糠味噌を含んだ調味液で加熱調理された調味魚２と、調味魚２の外側に巻き付けられた寿司飯６と、を備える。 - 特許庁 - In French cuisine, the soup stock extracted from veal is called "fond de veau," that from lamb is called "fond d'agneau," that from game (venison, boar or rabbit) or wildfowl (such as quail) is called "fond de gibier," that from chicken is called "fond de volaille," and that from fish is called "fumet de poisson."
フランス料理では、子牛を素材として使ったものはフォン・ド・ヴォー、仔羊のものはフォン・ダニョー、シカ、イノシシ、ウサギやウズラなど野鳥獣のものはフォン・ド・ジビエ、鶏のものはフォン・ド・ヴォライユ、魚のものはフュメ・ド・ポアソンと呼ばれる。 - Wikipedia日英京都関連文書対訳コーパス - To provide liquid seasoning with which smell of fish, meat or the like can be sufficiently reduced without addition of antioxidant, a large amount of alcohol or the like, and tasty cooked dish excellent in stock flavor can be prepared, and which is excellent in uniform dispersibility and stability of solid content.
酸化防止剤や多量の酒類などを添加しなくても魚や肉などの臭みを十分に低減でき、しかもだし風味の効いた美味しい煮物を調理できるとともに、固形分の均一分散性及び安定性に優れた液体調味料を提供すること。 - 特許庁
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