食塩: 69 Terms and Phrases
- 食塩
- table salt
- sodium chloride
- dietary sodium chloride
- 食塩水
- saline solution
- Brine
- Saline water
- 生理食塩水
- physiological saline
- Saline (medicine)
- saline solution
- isotonic sodium chloride solution
- 生理食塩液
- physiological saline
- physiological saline solution
- isotonic sodium chloride solution
- 食塩相当量
- salt equivalent
- sodium chloride equivalent
- 食塩制限食
- sodium-restricted diet
- 等張食塩水
- isotonic sodium chloride solution
- 高張食塩水
- hypertonic saline solution
- 生理的食塩水
- physiological saline solution
- physiological salt solution
- 含食塩重曹泉
- bicarbonated salt springs
- 不飽和の食塩水
- an unsaturated salt solution
- 食塩感受性高血圧
- salt-sensitive hypertension
- リン酸緩衝食塩水
- phosphate buffered saline
- PBS
- phosphate-buffered saline
- リン酸緩衝食塩液
- phosphate-buffered saline
- 氷冷生理食塩水洗浄
- iced saline lavage
- リン酸緩衝生理食塩水
- Phosphate buffered saline
- マンニット食塩寒天培地
- Mannitol salt agar
- 目のための緩衝生理食塩溶液
- buffered saline solution for the eyes
- ダール食塩感受性高血圧ラット
- Dahl salt-sensitive rat
- すり砕いた乾燥タマネギと食塩
- ground dried onion and salt
- すり砕いた乾燥ニンニクと食塩
- ground dried garlic and salt
- すり砕いたセロリの種子と食塩
- ground celery seed and salt
- Dahl食塩感受性高血圧ラット
- Dahl salt-sensitive rat
- 滅菌水あるいは食塩水で胃を洗浄すること
- washing out the stomach with sterile water or a saltwater solution
- 食塩水を使って肝臓をかん流させてください
- perfuse a liver with a salt solution
- 小麦粉に食塩水を加えてよく練って生地を作る。
- Add brine to flour and knead the mixture to make dough.
- めんどうですが食塩をとっていただけませんか。
- May I trouble you for the salt?
- 小麦粉・食塩・ふくらし粉を混ぜて売っているもの
- a commercially prepared mixture of flour and salt and a leavening agent
- 漁船の帰港時には既に大釜に食塩水が煮立っている。
- When the fishing boat comes back to port, there will already be salted boiling water ready in a large cooking pot.
- 外科手術で、硝子体液を取り除いて食塩水と取り換える
- a surgical procedure that removes the vitreous humor and replace it with saline solution
- 胡麻塩(ごましお)とは、食塩と胡麻を混ぜ合わせた調味料。
- Gomashio is a mixture of sesame seeds and salt and used as a seasoning.
- あのさ恭平、この問題・・・食塩水のやつなんだけど・・・。
- You see, Kyohei, this question ... it's about saline solution but ...
- 密度を測定することにより食塩水の濃度を測定する液体比重計
- a hydrometer that determines the concentration of salt solutions by measuring their density
- 食塩・野菜エキス・香辛料・グルタミン酸ソーダを合わせたもの
- combination of salt and vegetable extracts and spices and monosodium glutamate
- 魚の塩味だけで薄いならば、食塩をくわえ、また適宜酒を加える。
- If it is bland with the saltiness of fish, add salt and sake if necessary.
- 乾麺については、小麦粉に食塩と水を混ぜてよく練った生地が作られる。
- For the dried noodles, a dough is made by mixing wheat flour, salt and water, and kneading it thoroughly.
- 酢、砂糖(食塩、水を入れる方法もある)を混ぜて、鷹の爪と共に漬ける。
- Mix them with vinegar and sugar (alternatively you can use salt and water) and pickle them with red peppers.
- ていねいに水洗いし、1尾分の卵巣に食塩を塗りつけ、樽で3-6日漬ける。
- After washing it with water gently, smear it with salt and pickle it in a barrel for three to six days.
- 天ぷら:食べる際に抹茶と食塩を混ぜたもの(抹茶塩)を用いることがある。
- Tempura (Japanese deep-fried food) may sometimes be served with macchajio (salt with powdered green tea), a seasoning being on the table with other spices.
- 米の他にも食塩や大豆(ウマの食糧(馬糧)としても重要視された)なども含まれている。
- Except for rice, hyoro contains salt and soybean (which is emphasized as food supply for horses) and so on.
- これは原料となる小麦、水(軟水)、食塩(海水塩)の産地が近かったことが一つの理由である。
- One of the reasons is that the production areas of the ingredients including wheat, water (soft water), and salt (seawater salt) were in the close locally.
- 適量の糠(炒ってから使う場合もある)に一度煮沸してから冷した15%濃度の食塩水を加える。
- Add a 15% salt solution, cooled after boiled once, to rice bran (sometimes used after roasted) of an appropriate amount.
- カツオの旨味成分であるイノシン酸のみを取り出し、食塩を加えて粉末状にしたものなどが有名。
- A famous example is the inosinic acid (which gives dried bonito its good taste) taken from the raw material, which is made into powder in combination with salt.
- 囲塩(かこいしお)は、古積塩とも呼ばれる日本に古来から伝わる特別に精製された保存用の食塩のこと。
- Kakoishio is specially purified traditional salt for preservation, and also called furuzumijio (traditional Japanese purified salt for preservation).
- 海洋は大部分が食塩水で、魚釣りに適しています。魚の量は大陸に近い方が、特に河口のほうが増えます。
- Oceans are major bodies of saline water, good for fishing. The amount of fish is increased by the presence of land and especially by river mouths.
- 食塩を地下施設に貯蔵して水分が浸透しないように施設内を屋根ぶきして、ひと夏から1年間くらい保管する。
- Salt is kept in an underground facility with roof covering, to avoid water percolation, for over a summer to a year.
- 自動車用ブレーキライニング及びディスクブレーキパッドの水,食塩水,油及びブレーキ液に対する劣化試験方法
- Test Procedure of Deterioration by Water, Salt Water, Oil and Brake Fluid for Brake Linings and Pads of Automobiles
- 仕上げは、小判に食塩、硝石、胆礬、緑礬、薫陸などの薬剤を塗り火で焙って色揚げが行われ金色が整えられた。
- For finishing, enhancement of the color was performed by applying agent such as salt, niter, chalcanthite, melanterite or kunroku (a sort of resin) to koban and warming koban over a flame to make gold color complete.
- また、10%14% のアルコールを含み、食塩を 1.5 g/100 mL 以上含む、酒税のかからない発酵調味料もある。
- There are also fermented seasonings that are exempt from liquor tax which contain 10-14% alcohol and 1.5g/100ml salt.
- 下茹でしたタケノコを一口大に切り、出汁、醤油、みりん、日本酒、砂糖、食塩などで作った調味液でゆっくりと煮て、煮あがったら取り出す。
- Bamboo shoots boiled beforehand should be cut in bite-sized pieces and simmered with liquid seasoning, made from soup stock, soy sauce, mirin (sweet sake for cooking), sake, sugar, salt, and so on, and then bamboo shoots should be taken out of the pot when it has simmered.
- マグネシウム合金であって、引張強さが三四五メガパスカル以上のもののうち、三パーセント食塩水中における腐食が一年につき一ミリメートル未満のもの
- Among magnesium alloys with a tensile strength of 345 megapascals or more, those that incur corrosion of less than 1 millimeter per year when immersed in 3% brine
- 小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法のもので機械にて製造しているものは「機械素麺(きかいそうめん)」に分類される。
- Somen made by shredding dough made by mixing flour with salt and water and kneading the mixture and drying the shredded dough using a machine is classified as 'machine-made somen.'
- ちりめんじゃこ(縮緬雑魚)は、イワシ類(カタクチイワシ・マイワシ・ウルメイワシ・シロウオ・イカナゴなど)の仔稚魚を食塩水で煮た後、天日などで干した食品。
- Chirimenjako (small dried fish) is small, young fish, such as type of sardines (anchovy, maiwashi, urume iwashi, shirouo sardine, ikanago), cooked in salted water and dried in the sun.
- 乾麺については小麦粉に食塩と水を混ぜてよく練り、綿実油などの食用油、もしくは小麦粉やでん粉を塗ってから、よりをかけながら引き延ばして乾燥、熟成させる製法がある。
- One process of making dried noodles is to mix flour with salt and water, knead it well, add cooking oil such as cotton oil, flour, or starch, stretch the mixture while twisting it, and dry it until mature.
- 手延べうどんについては、小麦粉に食塩と水を混ぜてよく練った生地に、でん粉や食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法を用いる。
- 'Tenobe-Udon' (hand-stretched udon noodles) is made by the following process: Well-kneaded dough, made by mixing flour with salt and water, is twisted and stretched after applying starch, cooking oil or flour, and then dried and matured.
- 魚介肉及び内臓の約10%以上から飽和量の食塩を添加するのが一般的な製法とされてきたが、20世紀末頃からの健康志向に伴い、塩分が低い塩辛も製造・販売されるようになった。
- The common recipe was to add salt weighing from about ten percent to the saturation level of the flesh and guts of fish and shellfish; however, reflecting heath concerns since the end of the 20th century, shiokara with less salt has been produced and sold as well.
- 大国主の指示である「河口の真水で洗え」とは河口付近は汽水域であり生理食塩水に近いといえ、また蒲の穂は漢方で蒲黄として知られる止血効果があり、創傷治療に対して合理的といえる。
- The instruction of Okuninushi gave to 'wash in the fresh water at the mouth of the river' means that near the mouth of a river there is an area of brackish water, so that the water there can be said to resemble physiological salinity, and the tips of cattails are known as hou in Chinese medicine for their hemostatic effect in, and it can be considered reasonable for treating wounds.
- かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
- Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
- 小麦粉に食塩と水を混ぜてよく練った生地に、でん粉、食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法で作られたものについては手延べひやむぎ(てのべ-)に分類される。
- The ones made by the manufacturing process of mixing wheat flour, salt and water, kneading the dough thoroughly, stretching and gathering the dough in bundles by sprinkling the dough with starch, cooking oil or wheat flour, then drying and ageing is classified as tenobe (hand-stretched) hiyamugi.
- 乾麺については、日本農林規格(JAS)の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
- As for dried noodles, 'Quality Labeling Standard for instant noodles' of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into 'Kikaimen' (noodles made by machine).
- メンチカツまたはミンチカツは、豚肉や牛肉の挽肉(ミンチ)に、タマネギのみじん切り、食塩、コショウなどを混ぜて練り合わせ、小判型にして小麦粉、溶き卵、パン粉からなる衣をつけて油で揚げる肉料理である。
- Menchi katsu or minchi katsu is a meat dish, in which ground pork or beef (minchi) is mixed well with minced onions, salt and pepper, formed into flat ovals, coated with breading made of flour, beaten eggs and panko (Japanese-style coarse bread crumbs), and deep fried in oil.
- 焼き上げられた後にソースなど調味料が塗られていない場合、なにも調味料をつけないで食べる(本体に味付されている場合は何もつけられず供される)ほか、食べる際に醤油、最近ではポン酢や食塩で味付けして食べることもある。
- If no seasonings are added to takoyaki after it is finished, you can eat it without any seasonings, (Takoyaki is usually served without seasonings when it already has some flavor.) or you can eat it after adding soy sauce, or ponzu sauce or salt these days.
- 漬物(つけもの)とは、野菜(場合によっては魚や動物)などを食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたり水素イオン指数を下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。
- Tsukemono is preserved food that vegetables (fish or meat, sometimes) are pickled together with pickling ingredients having high osmotic pressure, having an effect to decrease hydrogen-ion exponent or having an effect to shut off from the air such as salt, vinegar, rice-bran paste, soy sauce, sake lees or fat and oil, to improve preservation quality as well as to improve taste and flavor by maturing.