「Red Fish」を含む例文一覧(108)

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  • The ingredients have a wide variety including sliced salmon, kanroni (a dish boiled in a syrup) of freshwater fish, maitake mushroom, bracken, kyarabuki (stalks of butterbur boiled in soy sauce), red pickled ginger, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red), shimesaba (salted and vinegared mackerel), cucumber, minced pickles, and so on; they are mainly Yama-no-sachi (edible wild plants and freshwater fish) since the regions are surrounded by high mountains.
    具は切り身の鮭、川魚の甘露煮、舞茸、ワラビ、きゃらぶき、紅ショウガ、田麩、しめさば、キュウリ、漬け物のみじん切りなどバラエティに富んでいるが、地方がら山の幸が中心となっている。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a method for producing boiled fish paste which is separated by color, for example, red and white, in boiled fish paste formed by extrusion formation, colorful sheet-like boiled fish paste and spiral boiled fish paste produced by the production method.
    押出成形により形作る蒲鉾について、例えば赤と白というように色分け等ができる蒲鉾の製造方法と、この製法によって、食彩豊かなシート状蒲鉾及び渦巻蒲鉾を提供する。 - 特許庁
  • To provide a method for processing a red-colored fish or shellfish meat processing raw material while preventing discoloration.
    赤色を呈する魚介肉加工原料を、変色を防止して加工する方法の提供。 - 特許庁
  • To provide a fat or fatty oil composition which is used for coating fish meats and can improve the appearances, such as hue and surface state, of a fish food using fresh fish meat consisting mainly of tuna red meat.
    まぐろ赤肉を主とする鮮魚生肉を用いた魚肉食品の色調及び表面状態等の外観を改善することができる魚肉コーティング用油脂組成物の提供。 - 特許庁
  • To provide a method for coloring a fish sausage with a gardenia red pigment in a lighter red than by conventional methods through a retort heating process.
    レトルト加熱工程を経る魚肉ソーセージをクチナシ赤色素で着色し、従来より明るい赤色に着色する方法を提供すること。 - 特許庁
  • To provide a method for suppressing lowering of deliciousness and flavor and production of odor smell each caused by freshness deterioration of edible cultured fish, especially dark meat of fish with red flesh for a short period.
    食用の養殖魚、特に赤身魚の血合い肉の短期間の劣化による鮮度低下による旨味、風味の低下、悪臭の発生を抑制する。 - 特許庁
  • You were right about the phone traces. hmm. red john hooked me like a fish.
    電話の追跡のこと あなたの言うとおりだったわ レッド・ジョンは 魚みたいに私を 釣り針で引っかけた - 映画・海外ドラマ英語字幕翻訳辞書
  • It is made using red-fleshed fish such as tuna or bonito, but octopus is also used due to the influence of the Japanese immigrants.
    マグロやカツオなど赤身の魚が主であるが、日本から移民の影響でタコもよく用いられる。 - Wikipedia日英京都関連文書対訳コーパス
  • it is found in red meat, fish, poultry, lentils, beans, and foods with iron added, such as cereal.
    赤身肉、魚、鶏肉、レンズマメ、豆類のほか、鉄分が添加されたシリアルなどの食品に含まれている。 - PDQ®がん用語辞書 英語版
  • This method for producing the meat, fish meat and their processed products containing red chromoprotein comprises addition of microorganism having color tone improving effect for red chromoprotein.
    赤色色素タンパクを含む食肉又は魚肉、あるいはそれらの加工品に、赤色色素タンパクに対する色調改善効果を有する微生物を添加する。 - 特許庁
  • The method for preserving fish comprises eliminating red muscle parts from the fish; subjecting the fish to freshness keeping treatment inhibiting decomposing action caused by fungi; and packaging the treated fish with an oxygen-bearing vacuum bag reduced in its pressure to 80-95% to form a vacuum followed by freezing the packaged fish for storage.
    魚類に対し、その血合肉部分を取り除き、菌類による分解作用を抑制する鮮度保持処理を行ってから、前記処理を施した魚肉を８０％〜９５％までの真空に減圧された酸素含有ガス雰囲気の真空バッグで包装した後、冷凍して貯蔵する。 - 特許庁
  • It is hard to list all of them, but the furiuri dealing with the following foods were introduced: Deep-fried tofu, fresh fish, stockfish, shellfish, tofu, soy sauce, red peppers, sushi (Fig. 2), amazake (sweet mild sake), matsutake mushrooms, zenzai (rice cake with red bean paste), shiruko (sweet red-bean soup with pieces of rice cake), shiratama (rice-flour dumplings), natto, nori (a sheet of dried laver), and boiled eggs.
    油揚げ、鮮魚・干し魚、貝のむきみ、豆腐、しょうゆ、とうがらし、すし(図2)、甘酒、松茸、ぜんざい、しるこ、白玉、納豆、海苔、ゆで卵など、全部は書ききれない。 - Wikipedia日英京都関連文書対訳コーパス
  • The red fish meat to be eaten raw is produced by addition of silicon dioxide, in particular, preferably an alkaline agent and an antioxidant.
    二酸化ケイ素、特に好ましくは、アルカリ化剤及び酸化防止剤を添加した生食用赤身魚肉である。 - 特許庁
  • Danjuro explained, "The red sea bream represents various types of fish and its eye expresses freshness."
    團十郎さんは，「タイはさまざまな種類の魚を代表し，その目は新鮮さを表している。」と説明した。 - 浜島書店 Catch a Wave
  • Incidentally, that the gills of fish are bright red is because there are many 'capillary vessels' collected there, the same as for lungs.
    ちなみに、魚のえらが真っ赤であるのは、肺と同じように「毛細血管」が多く集まっているからである。 - Tanaka Corpus
  • Incidentally, that the gills of fish are bright red is because there are many 'capillary vessels' collected there, the same as for lungs.
    ちなみに、魚のえらが真っ赤であるのは、肺と同じように「毛細血管」が多く集まっているからである。 - Tatoeba例文
  • He told him of the red ibises, who stand in long rows on the banks of the Nile, and catch gold-fish in their beaks;
    ナイル川の岸沿いに長い列をなして立っていて、 くちばしで黄金の魚を捕まえる赤いトキの話。 - Oscar Wilde『幸福の王子』
  • There is provided a method for producing the fish sausage colored in light red, characterized by charging a composition comprising the gardenia red pigment, a reducing agent and a paste consisting mainly of a fish paste into a casing and then subjecting to retort heating.
    魚肉すり身を主体とする練り肉に、クチナシ赤色素と還元剤とを加えた組成物を、ケーシング内に充填し、レトルト加熱することを特徴とする明るい赤色に着色された魚肉ソーセージの製造方法。 - 特許庁
  • To provide a method for packaging fish eggs, capable of stopping or decelerating discoloration of color tone of fish eggs and further capable of preventing or delaying putrefaction of fish eggs due to aerobic bacteria when fish eggs such as salted cod roes or salted cod roes with red pepper are packaged at stores, and provide a packaged body of fish eggs.
    塩蔵鱈子や辛子明太子等の魚卵を店頭販売等において包装する場合に、魚卵の色調の変色、退色を停止させたり減速させることができ、更に、好気性菌による腐敗を防止または遅延させることのできる魚卵の包装方法および包装体を提供すること。 - 特許庁
  • To provide a fish feed using a natural food raw material having a red muscle color tone-improving or holding function.
    血合筋色調改善あるいは保持機能を有する天然食品素材を用いた魚用飼料を提供する。 - 特許庁
  • Formally, one ties a red cloth around a 50 cm long chikuwa (tube shaped fish sausage) and hangs a total of 49 - seven rows of seven - Yanagawa mari (cotton balls wound tightly with multicolored threads) and other small objects on it.
    正式には50cmの竹輪に赤布を巻きつけ、細工ものと柳川まりを交互に7列7個の49個をつるす。 - Wikipedia日英京都関連文書対訳コーパス
  • The browning inhibiting method for fish includes application of lignans such as (-)-matairesinol, (+)-matairesinol, (-)-secoisolalisiresinol, or (+)-secoisolalisiresinol to the red muscle of fresh fish such as young yellowtail to effectively prevent the muscle from turning brownish.
    （−）−マタイレジノール、（＋）−マタイレジノール、（−）−セコイソラリシレジノール、（＋）−セコイソラリシレジノールなどのリグナン類を、ハマチなどの鮮魚の血合い肉に適用することにより、褐変を有効に防止できる。 - 特許庁
  • The Morisadamanko also says "a fish peddler walks around and cries lively everyday, saying 'sea bream, raw octopus, and red sea beam'," which allows us to guess what a fish peddler did.
    また守貞漫稿には"平日より華やかに高く呼ぶ其の詞(ことば)に曰く「たいやたい、なまだこ、まだいー」と呼び行く也"と、魚売りのようすをうかがい知れる文章も残されている。 - Wikipedia日英京都関連文書対訳コーパス
  • This first vaccine effective against yellowtail genus fish pseudotuberculosis, flatfish and red sea bream Edwardsiella infectious diseases which do still not have effective vaccines can be supplied to fish culture sites.
    未だ有効なワクチンのないブリ属魚類の類結節症、ヒラメ及びマダイのエドワジェラ感染症に対して、初めて有効なワクチンを養殖現場に供給することが可能となった。 - 特許庁
  • This method for suppressing elevation of K value of meat obtained from edible fish with red flesh such as tuna, bonito, yellowtail and young yellowtail and change of color tone of dark meat thereof comprises culturing the edible fish with red flesh through supplying the fish with feed mixed with powdery spices such as cinnamon, nutmeg, ginger, rosemary, sage, thyme, oregano, fennel and allspice.
    シナモン、ナットメグ、ジンジャー、ローズマリー、セージ、タイム、オレガノ、フェンネル、オールスパイス等の粉末状香辛料を添加した飼料を給与してマグロ、カツオ、ブリ、ハマチ等の食用赤身魚を養殖することで、これらの魚から得られる肉のＫ価の上昇が抑制され、且つ血合い肉の色調変化が抑制される。 - 特許庁
  • The flammulina velutipes extract-containing discoloration-preventing agent for meat products contains flammulina velutipes extract so as to maintain bright red color of fresh food such as fish with red flesh or meat, or the processed product thereof for a long period of time.
    エノキタケ抽出物を含む変色防止剤を用いることにより、赤身魚肉、畜肉の生鮮品またはその加工品の鮮紅色を、長期間にわたり保持することができる。 - 特許庁
  • A color-tone keeping agent for the red fish meat contains the silicon dioxide, in particular, preferably the alkaline agent and the antioxidant.
    また、二酸化ケイ素、特に好ましくは、アルカリ化剤及び酸化防止剤を含有する赤身魚肉の色調保持剤である。 - 特許庁
  • As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.
    甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a feed for cultured red sea bream, intended for three objectives of improving the taste and fish color of cultured red sea bream, relieving growers from labor to feed and being diet for cultured red sea bream eatable safely by mankind.
    養殖真鯛の味と魚体色を向上させる事、養殖業者の飼料を与える手間を軽減する事、人間が安心して食べられる養殖真鯛の飼料である事、この３つの事を目的にした、養殖真鯛用飼料を提供する。 - 特許庁
  • To provide an artificial fish reef having a structure capable of protecting the stocked seedlings of non-wondering (settled) fishes such as red-spotted grouper, etc.
    キジハタ等の非回遊魚(定棲魚)の放流種苗の保護が必要とされ、そのことが可能な構造の人工魚礁を提供する。 - 特許庁
  • To provide a fish paste molded food which can especially give a texture imaging Karashimentaiko (salted cod roe with red pepper) and other roe.
    特に、辛子明太およびその他魚卵の粒子をイメージできる食感を感じさせることのできる魚肉すり身成形品の提供。 - 特許庁
  • It is made by dressing the dried small fish with soy sauce, sweet cooking rice wine, sugar, and a little red pepper after dry-frying them and cooling them.
    乾燥させた小魚を乾煎りし、冷ましてから醤油、みりん、砂糖、赤唐辛子を少量、これを煮詰めた液で絡めてつくる。 - Wikipedia日英京都関連文書対訳コーパス
  • Fillings normally used are omelet, koyadofu (freeze-dried bean curd), gourd strip, Shiitake Mushroom, Judar's ear, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red), oboro, broiled conger eel, cucumber, Japanese honewort, and so on.
    標準的な具は、玉子焼き・高野豆腐・かんぴょう・椎茸・きくらげ・でんぶ・おぼろ・焼穴子・キュウリ・三つ葉など。 - Wikipedia日英京都関連文書対訳コーパス
  • The method for improving color tone of the dark flesh includes feeding the fish feed to objective fish for at least two months to enhance the red color of the dark flesh of the culture fish, and further effectively delay the time-lapse color deterioration of the dark flesh after processed into sashimi or a fillet.
    この魚餌を対象魚に２ヶ月以上給餌することにより、それら養殖魚の血合肉の赤味を強化することができ、さらに刺身や切り身に加工した後の血合肉の経時的な変色を効果的に遅延することができる。 - 特許庁
  • A lactobacillus belonging to Lactobacillus coryniformis is added to the meat or fish meat containing the red chromoprotein, or to a processed product of the meat, etc.
    赤色色素蛋白質を含む食肉又は魚肉、あるいはそれらの加工品に、ラクトバチルス コリニフォーミス（Lactobacillus coryniformis）に属する乳酸菌を添加する。 - 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
  • Kintaro and his mother had great faith in the Dairokutensha shrine and while his mother, Yaegiri, dedicated steamed rice with red beans, or fish, Kintaro caught killifishes and put the live fish in a bowl in front of the shrine as an offering.
    第六天社は金太郎親子が深く信仰しており、母の八重桐が赤いごはんや魚を捧げたりするのを真似て、金太郎はメダカを捕らえてきては生きたまま器に入れ、社前に捧げたといわれている。 - Wikipedia日英京都関連文書対訳コーパス
  • A method for detecting a bacterium contamination level of fish meat includes, for raw fish meal being refrigerated, attaching a sensor which includes azo dye (edible red No. 102 or the like) in contact with drip exudated from the fish meat, and observing the presence/absence of a change in the color of the sensor with naked eyes.
    冷蔵中の生の魚肉について、その魚肉から滲出するドリップに接触するようにアゾ色素（食用赤色１０２号等）を含むセンサーを取り付け、センサーの色の変化の有無を肉眼で観察することによって当該魚肉の細菌汚染レベルを検知する方法。 - 特許庁
  • As for creatures, especially fish, in the water system, "Washu Yoshino-gun Gunzanki" written by Tomoari MINAMOTO in the Kowa era (the later Edo period) lists five kinds of fish including Japanese char (locally called kirikuchi), ayu (sweetfish), red spotted masu trout (landlocked masu salmon) and eel; after that, plenty of investigations and studies has been conducted on freshwater fish in Totsu-kawa River and its branches.
    水系に産する生物、特に魚類については、源伴存の『和州吉野郡群山記』（弘化年間）がイワナ（地方名キリクチ）、アユ、アマゴ（ヤマメ）、ウナギの5種を記載して以来、十津川とその支流に見られる淡水魚について、多くの調査研究が行われてきた。 - Wikipedia日英京都関連文書対訳コーパス
  • There are many products that use not only guts but also fish meat, or seasoned with Yuzu citron or red peppers, and many makers are competing to sell various products.
    内臓だけではなく、身も漬け込んだもの、柚子や唐辛子で風味をつけたものなども有り、数多くのメーカーが様々な商品で競い合っている。 - Wikipedia日英京都関連文書対訳コーパス
  • At the festival, people eat hishi-mochi (red, white, and green diamond-shaped rice cakes), hina-arare (cubic rice crackers for Hina-matsuri), the dishes (soup, for example) of red sea bream or hamaguri (common oriental clam), chirashi sushi (literally, scattered sushi, or a bowl of sushi rice topped with an assortment of fish, vegetables, and the like); and in some regions, they have shirozake for drinking and the fresh sweet hichigiri (a round sheet of rice cake with sweet bean paste tucked inside it).
    この行事に食べられる食品に菱餅、雛あられ、鯛やハマグリの料理（吸い物等）、ちらし寿司があり、地方によっては飲み物として白酒(日本酒)、生菓子の引千切がある。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a colorant for food containing beet red as a principal ingredient, which can control the difference in color tone of the final product due to a fish species of a raw material for producing steamed fish paste, and to provide a method for producing colored food using the same.
    蒲鉾の製造において原料とする魚種により出来上がりの色調に差が出ることを抑えることができる、ビートレッドを主成分とする食品用着色剤およびそれを用いた着色食品の製造方法を提供すること。 - 特許庁
  • This feed for cultured red sea bream is characterized by being obtained by removing big bones unsuitable for the feed from the fish ilium of natural sea bream belonging to Percomorphi Sparidae and body adhering to the fish ilium treated as waste and using as the feed residual body, skin and thin bones.
    廃棄物として処理されていた、スズギ目タイ科に属する天然鯛の魚腸骨と魚腸骨に付着した身から、飼料に適さない大きな骨を取り除く、残った身と皮と細かい骨を飼料として使用する事を特徴とする。 - 特許庁
  • The method for producing food comprises adding (i) lactobacillus having color-tone improving effect on red pigment protein, and (ii) at least one kind selected from yeast, a fermented fruit product or the extract thereof to meat or fish containing red pigment protein.
    赤色色素蛋白質を含む食肉又は魚肉、あるいはそれらの加工品に、ｉ）赤色色素蛋白質に対する色調改善効果を有する乳酸菌と、ｉｉ）酵母、果実発酵物又はその抽出物から選ばれた１種以上、を添加する。 - 特許庁
  • 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
  • This method for removing astringency from astringent component-containing fruit food includes processing into a pasty form, astringent component-containing fruits from which astringency is not removed, such as persimmon and Aronia, and adding to the paste, at least one kind as edible protein, selected from soymilk, cow milk, fresh cream, red bean, soybean, and ground fish meat of fish and shellfish.
    本発明の渋味成分含有果実食品の脱渋方法は、柿，アロニア等の未脱渋の渋味成分含有果実をペースト状に加工し、該ペーストに可食性タンパク質として豆乳，牛乳，生クリーム，小豆，大豆，魚介類のすり身の１種又は２種以上を添加する。 - 特許庁
  • The roe-containing molded food comprises heated and seasoned roe, preferably red pepper-seasoned roe, and other roe, and a seasoning, more concretely fish paste, a seasoning, preferably a salted cod roe seasoning liquid, starch, salt, a seasoning, heated seasoned fish roe, and other roe.
    加熱した味付け魚卵、好ましくは辛子味付け魚卵、およびその他の魚卵、調味料、より具体的には、魚肉すり身、調味液、好ましくは明太子調味液、澱粉、食塩、調味料、加熱した味付け魚卵、その他の魚卵を配合してなることを特徴とする。 - 特許庁
  • FISH-PROCESSING SEASONING SOLUTION UTILIZING SALMON EGG AND METHOD FOR SUPPLYING RED COLOR AND GOOD TASTE OF SALMON AND FROZEN FOOD OF CUT PIECES OF SALMON TO WHICH THE RED COLOR AND GOOD TASTE ARE SUPPLIED AND ITS PRODUCTION PROCESS
    鮭、鱒の魚卵を使用した加工調味液並びに鮭、 鱒の赤系色の補色と旨みの補充方法並びに鮭、鱒 の切り身の赤系色の補色と旨みを有する冷凍食材 の製造方法並びに鮭、鱒をほぐして赤色の補色と 旨みを有する冷凍食材の製造方法。 - 特許庁
  • To provide an effective method of retaining freshness of edible fishes, suppressing decomposition of flavor components without an agent such as a food additive, and suppressing discoloration of the surface of red-colored fish meat.
    食品添加物等の薬剤を必要とすることなく、うまみ成分の分解を抑え、赤身魚に対しては魚肉表面の変色も抑えることのできる魚類の効果的な鮮度保持法を提供する。 - 特許庁
  • Using the abundant water of Samegai Valley, freshwater fish that are found only in clean streams, such as red-spotted masu trout and Japanese char, as well as rainbow trout, are farmed in total land area of roughly 19 hectares.
    醒井渓谷の豊かな水を利用し、ニジマスを主に、アマゴ・イワナなど清流のみでしか生息することができない数々の淡水魚が生育されており、総面積は約19ヘクタールである。 - Wikipedia日英京都関連文書対訳コーパス
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