Bakkwa: Béda antara owahan
Konten dihapus Konten ditambahkan
Digawé kanthi mertal kaca "Bakkwa" |
Tanpa ringkesan besutan |
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Bakkwa digawe kanthi teknik pengawetan lan persiapan daging sing asale saka [[Républik Rakyat Cina|China]] . <ref name="leistner306">{{Cite book|title=The microbiological safety and quality of food: Volume 1|last=Leistner|first=Lothar|publisher=Aspen Publishers|year=1999|isbn=978-0-8342-1323-4|editor-last=Lund, Barbara M.|location=Gaithersburg|pages=306|display-editors=etal}}</ref> Cara produksi umume tetep ora owah sajrone pirang-pirang abad, nanging teknik kasebut wis saya apik. Biasane digawe saka [[daging babi]], [[Pérangan daging sapi|daging sapi]], utawa [[daging domba]], sing diolah nganggo rempah-rempah, gula, uyah lan kecap, banjur dikeringake ing rak udakara {{Convert|50|to|60|C}} menyang kegiatan banyu pungkasan antara 0,60 lan 0,69. <ref>{{Cite book|title=Micro-organisms in foods 6: Microbal ecology of food commodities|publisher=Kluwer Academic / Plenum Publishers|year=2005|isbn=978-0-306-48675-3|editor-last=International Commission on Microbiological Specifications for Foods|edition=2nd|location=New York|page=68}}</ref> |
Bakkwa digawe kanthi teknik pengawetan lan persiapan daging sing asale saka [[Républik Rakyat Cina|China]] . <ref name="leistner306">{{Cite book|title=The microbiological safety and quality of food: Volume 1|last=Leistner|first=Lothar|publisher=Aspen Publishers|year=1999|isbn=978-0-8342-1323-4|editor-last=Lund, Barbara M.|location=Gaithersburg|pages=306|display-editors=etal}}</ref> Cara produksi umume tetep ora owah sajrone pirang-pirang abad, nanging teknik kasebut wis saya apik. Biasane digawe saka [[daging babi]], [[Pérangan daging sapi|daging sapi]], utawa [[daging domba]], sing diolah nganggo rempah-rempah, gula, uyah lan kecap, banjur dikeringake ing rak udakara {{Convert|50|to|60|C}} menyang kegiatan banyu pungkasan antara 0,60 lan 0,69. <ref>{{Cite book|title=Micro-organisms in foods 6: Microbal ecology of food commodities|publisher=Kluwer Academic / Plenum Publishers|year=2005|isbn=978-0-306-48675-3|editor-last=International Commission on Microbiological Specifications for Foods|edition=2nd|location=New York|page=68}}</ref> |
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== Rujukan == |
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[[Kategori:Olah-olahan Indonésia]] |
[[Kategori:Olah-olahan Indonésia]] |
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[[Kategori:Artikel ngandhut tulisan abasa Cina]] |
[[Kategori:Artikel ngandhut tulisan abasa Cina]] |
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Révisi wekasan kala 8 Oktober 2020 13.40
 Chinese bakkwa made from pork | |
| Jeneng liyané | Rougan |
|---|---|
| Panggonan asal | China |
| Tlatah utawa praja | Fujian |
| Woworan pokok | Dried meat |
 Buku masakan: Bakkwa  Médhia: Bakkwa | |
Bakkwa, uga dikenal kanthi jeneng rougan, minangka produk daging garing legi Cina sing padha karo jerky .
Bakkwa digawe kanthi teknik pengawetan lan persiapan daging sing asale saka China . [1] Cara produksi umume tetep ora owah sajrone pirang-pirang abad, nanging teknik kasebut wis saya apik. Biasane digawe saka daging babi, daging sapi, utawa daging domba, sing diolah nganggo rempah-rempah, gula, uyah lan kecap, banjur dikeringake ing rak udakara 50 to 60 °C (122 to 140 °F) menyang kegiatan banyu pungkasan antara 0,60 lan 0,69. [2]
Rujukan[besut | besut sumber]
- ↑ Leistner, Lothar (1999). Lund, Barbara M.; et al. (èd.). The microbiological safety and quality of food: Volume 1. Gaithersburg: Aspen Publishers. kc. 306. ISBN 978-0-8342-1323-4.
- ↑ International Commission on Microbiological Specifications for Foods, èd. (2005). Micro-organisms in foods 6: Microbal ecology of food commodities (édhisi ka-2nd). New York: Kluwer Academic / Plenum Publishers. kc. 68. ISBN 978-0-306-48675-3.