dry-fryingとは 意味・読み方・使い方

After dry pan frying, place the dried sardines in water overnight.例文帳に追加

乾炒りした煮干しを ひと晩 水につけておく」。 - 映画・海外ドラマ英語字幕翻訳辞書

The method for producing the snack food comprises frying long-size and stick-like dry noodles 3 of 100% wheat flour (pasta) by putting through oil 2, and seasoning through sprinkling a seasoning material on the dry noodles 3 after frying.例文帳に追加

スナック食品の製造方法において、小麦粉（パスタ）１００パーセントの長尺かつ棒状の乾麺３を油２に通して油揚げするとともに油揚げ後の乾麺３に味付け材を振りかけて味付けする。 - 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.発音を聞く 例文帳に追加

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

To provide dry fruits flavor of fruit itself is improved in flavor of fruit itself without having heavy palatability even when subjected to various kinds of dry processes comprising frying with oil, using hot blast or the like, and prevented from getting hard in palatability and causing deterioration in taste.例文帳に追加

油で揚げる、熱風を用いるなど各種乾燥工程をとった場合であっても、重い食感になることなく、フルーツ自体の風味が改善されたドライフルーツを提供する。 - 特許庁

The rice cracker is obtained by baking treating dry rice cracker dough, soaking the product in prescribed seasoning liquid, impregnating the heat treated rice cracker with the seasoning liquid, and subjecting again wet rice cracker produced by prescribed drying to secondary heat treatment (baking treatment or deep-frying treatment).例文帳に追加

乾燥米菓生地を焼成処理した後、所定の調味液に浸漬して、調味液を熱処理済み米菓内に含浸させ、所定の乾燥を行って製出した濡れ米菓を、再度の二次加熱処理（焼成処理又は油揚処理）を施す。 - 特許庁

To provide a method for preliminarily treating shellfishes, so that the dried product of the shellfishes does not give off an offensive odor by- produced by the oxidation of lipids contained in the internal organs and so that the flavor, touch and appearance of the dried product are good, when the shellfishes are subjected to a dry treatment, such as a lyophilization treatment or a vacuum frying treatment.例文帳に追加

貝類に対して凍結乾燥処理や減圧フライなどの乾燥処理を行う場合、製造された乾燥処理品に内臓の脂質の酸化による異臭の発生がなく、風味、触感、外観が良好であるように前処理する方法を提供することである。 - 特許庁

To obtain deliciously eatable noodles suitable for roasted noodles and dish fried in oil, which exhibits prevention effect on stickiness without impairing palatability and flavor characteristic of noodles, considers activation of dry noodle market and proposal of new menu, has slight stickiness even in frying in oil, excellent cooking suitability and hardly makes noodle ribbons mutually attach themselves even with passage of time.例文帳に追加

麺特有の食感や風味を損なうことなく張り付き防止の効果を発揮させることができるようにしたものであり、乾麺市場の活性化と新しいメニュー提案を視野に入れ、炒めても張り付きが少なく、調理適性に優れ、時間が経過しても麺線同士が付着しにくく、美味しく食べられる「焼きうどんに適した麺」や「炒め料理に優れた麺」を提供する。 - 特許庁