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1 cold-smoked
1) Пищевая промышленность: холодное копчение2) Макаров: холодного копчения -
2 cold-smoked
Англо-русский словарь по пищевой промышленности > cold-smoked
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3 cold-smoked
adjFOOD ahumado en frío -
4 cold smoked
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5 cold smoked
English-Russian dictionary restaurant vocabulary > cold smoked
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6 cold-smoked fish
Кулинария: рыба холодного копчения -
7 cold-smoked fish
Англо-русский словарь по пищевой промышленности > cold-smoked fish
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8 cold-smoked fish
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9 cold smoked fish
English-Russian dictionary restaurant vocabulary > cold smoked fish
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10 cold
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11 cold fish
разг. бесчувственный, холодный человекodd fish — чудак, странный человек
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12 smoked meat cold room
Холодильная техника: холодильная камера хранения мясных копчёностей -
13 холодного копчения
Русско-английский словарь по информационным технологиям > холодного копчения
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14 холодного копчения
Русско-английский большой базовый словарь > холодного копчения
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15 рыба холодного копчения
Русско-английский словарь по пищевой промышленности > рыба холодного копчения
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16 горячего копчения
Русско-английский большой базовый словарь > горячего копчения
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17 копчение
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18 холодное копчение
1) Engineering: cold smoking2) Food industry: building firing, cold-smoked3) Advertising: building fire (вторая стадия копчения рыбы) -
19 рыба холодного копчения
Gastronomy: cold-smoked fishУниверсальный русско-английский словарь > рыба холодного копчения
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20 холодного копчения
1) General subject: smoke dried, smoke-dried (о рыбе)2) Makarov: cold-smoked, dried in smokeУниверсальный русско-английский словарь > холодного копчения
См. также в других словарях:
cold-smoked — said of fish that have been lightly brined and smoked at a low temperature; such fish must be cooked before consumption, cf. hot smoked … Dictionary of ichthyology
cold-smoked fish — рыба холодного копчения fish fat жир рыбы fish oil жир рыбы fish roe икра рыб fish crop улов рыбы wet fish сырая рыба … English-Russian travelling dictionary
Smoked salmon — is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.PresentationSmoked salmon is a popular ingredient in canapés, often combined… … Wikipedia
Smoked fish — are fish that have been cured by smoking. Salmon is commonly cold smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot smoked. It is a prominent item in Russian cuisine, Jewish … Wikipedia
smoked salmon — whole gutted salmon, split down the back (kippered salmon) or fillets, brined or dry salted, dried and cold smoked for several hours to give a mild cure. Usually sliced for retail and sold fresh, frozen, semi preserved or canned in oil … Dictionary of ichthyology
Smoked cheese — is any cheese that has been specially treated by smoke curing. It typically has a yellowish brown outer skin, which is a result of this curing process.Smoke curing is typically done in one of two ways: cold smoking and hot smoking. The cold… … Wikipedia
Cold cut — For the English DJ duo, see Coldcut. Lunch meat redirects here. For the film, see Lunch Meat (film). A tray of assorted cold cuts. Cold cuts are cheeses or precooked or cured meat, often sausages or meat loaves, that are sliced and usually served … Wikipedia
cold cuts — noun sliced assorted cold meats • Hypernyms: ↑meat • Hyponyms: ↑lunch meat, ↑luncheon meat * * * noun plural : sliced assorted cold meats and cheeses compare dutch lunch * * * slices of unheated salami, bologna, ham, liverwurst, turkey, or other… … Useful english dictionary
cold smoking — salt cure fish smoked at less than 33°C to prevent cooking of proteins … Dictionary of ichthyology
hot smoked — a process whereby the flesh of the fish is cooked (at up to 120°C) during smoking over 12 18 hours; hot smoked fish can be eaten without further cooking, cf. cold smoked. The flavour is intensely smoky and the fish is dry … Dictionary of ichthyology
hard smoked herring — red herring (a strongly salted and cold smoked unsplit whole herring. Smoking lasts 2 3 weeks until the fish is hard) … Dictionary of ichthyology