Você procurou por: brandinama (Lituano - Inglês)

po sauso sūdymo mėsa brandinama bent 4 dienas.
dry curing followed by maturation for at least 4 days.

brandinama 3–6 mėnesius (ne trumpiau kaip 70 dienų).
maturing lasts between three and six months (minimum of 70 days).

aromatinta vodka gali būti saldinama, derinama, aromatinama, brandinama ar dažoma.
flavoured vodka may be sweetened, blended, flavoured, matured or coloured,

terminas susijęs su specialiu gamybos metodu, kai brandinama medinėse statinėse bent dešimt metų.
it is referred to the particular production method which implies a minimum ageing period of 10 years at least in wooden barrels.

brandinama bent trejus metus nuo išspaudimo dienos, įskaitant brandinimą medinėje taroje bent 18 mėnesių.
aging for a minimum of three years from the date of pressing including maturing under wood for a minimum of 18 months.

sūdymo laikas yra 14–21 diena, vėliau 4–5 savaites ji brandinama šaltai rūkant.
curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.

brandinama ne mažiau kaip penkias savaites gerai vėdinamose patalpose 11 °c–16 °c temperatūroje.
maturing takes place in premises where there is adequate air circulation at a temperature between 11 °c and 16 °c for a period of at least five weeks.

10–15 dienų mėsa sausai sūdoma, vėliau 30–45 dienas stabilizuojama ir bent 2 mėnesius brandinama.
dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.

brandinama dviem etapais: pirmasis – biologinis, padengiant „flor“, antrasis – oksidacinis.
aged in two phases: the first biological, under a film of ‘flor’, and the second oxidative.

intervencinės priemonės ilgai brandinamiems sūriams, numatytos reglamento (eeb) nr. 804/68 9 straipsnyje.
the intervention measures for long-keeping cheeses provided for in article 9 of regulation (eec) no 804/68.