half-fishとは 意味・読み方・使い方

To provide a method for producing half-dried fish comprising sanitarily and rapidly performing a half-dry treatment which is one of fish treatments and dehydration in a short time to produce tasty half-dried fish.例文帳に追加

魚の処理の一種である生干しを衛生的かつ迅速、しかも脱水を短時間で行いおいしい生干し魚を提供すること。 - 特許庁

To protect a mechanism for intermittently feeding a half of a large fish, by clamping the half from scattered cut waste of the half and device-cleaning water in a device for cutting the half of the large fish.例文帳に追加

大型魚の片身を切り分ける装置において、片身をクランプして間欠送りするメカニズムを、片身の切断屑や装置洗浄水の飛散から保護する。 - 特許庁

How about a half-day tour of Tsukiji Market, the wholesale fish market?例文帳に追加

魚卸売市場の「築地市場」へ半日観光はいかがですか。 - Weblio英語基本例文集

The Japanese depend on fish for half of their animal protein.発音を聞く 例文帳に追加

日本人は動物性たんぱく質の半分を魚に依存している. - 研究社 新英和中辞典

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.例文帳に追加

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

The manufacturing method for the stuffed fish made of fish skin includes stages of peeling the meat part off the skin of a half piece of the fish to be made into the stuffed animal, flattening the skin into a fish skin part 10, fixing the support part 21 to the fish meat peeled surface 16 to unite the support part 21 and fish skin part 10 together, and drying them.例文帳に追加

本発明に係る魚皮剥製の製造方法は、剥製にしようとする魚の半片の表皮から肉質部分を剥離し、この表皮を扁平化して魚皮部１０に成形し、支持部２１を魚肉剥離面１６に固着して支持部２１と魚皮部１０とを一体化させ、乾燥させる工程を含む。 - 特許庁

This boiled fish meat is obtained by properly combining and mixing the soft tongue of the cow, a spice, spicy grasses, sesames, and the like, to provide a half-finished product with the reduced fish smell and meat smell, and forming and heating the resultant half-finished product.例文帳に追加

蒲鉾生地に柔らかい牛タンと香辛料、香草類及びゴマ類等とを適宜に組み合わせ混和することによって、魚臭及び畜肉臭を抑えた半製品を成形し加熱することによって得られる。 - 特許庁

To provide a method for producing a pickled fish product capable of producing the pickled fish product in a short time and producing using not only fillet but also entire one fish or half meat from which guts are removed, and obtaining the pickled fish product enabling tasting original flavor of sake lees or the like and easy to cook (burn).例文帳に追加

短時間で魚漬け製品が製造できると共に、切り身だけでなく内蔵を取り除いた丸ごと１匹でも、半身でも製造でき、かつ、粕等の本来の風味も味わえ、調理（焼き上げ）もし易い魚漬け製品を得ることができる魚漬け製品の製造方法を提供する。 - 特許庁