Peperoni
| Pepperoni | |||||||
|---|---|---|---|---|---|---|---|
 Pepperoni dibungkus | |||||||
| Eponim | Lada besar  | ||||||
| Jenis | Embutido | ||||||
| Tempat asal | Amerika Syarikat | ||||||
| Bahan utama | Daging babi, daging lembu, paprika, cili, garam, Nitrit, rempah, gula | ||||||
| Cara penyediaan | Lactic acid fermentation, pengeringan makanan, curing | ||||||
| 460 kcal (1926 kJ) | |||||||
| |||||||
sunting · sunting di Wikidata | |||||||
Peperoni (juga dikenali sebagai sosej peperoni[1]) ialah kepelbagaian salami Amerika, yang diperbuat daripada daging babi dan daging campuran bersama-sama dan dengan paprika atau lada cili yang lain.[2][3]
Peperoni bersifat lembut, sedikit berasap, dan merah terang dalam warna.[4] Peperoni nipis yang dihiris ialah hiasan pizza popular dalam gaya pizeria Amerika[5] dan digunakan sebagai inti di gulingan peperoni Virginia Barat.
Rujukan
- ^ "Difference Between Pepperoni and Salami | Difference Between". www.differencebetween.net (dalam bahasa Inggeris). Dicapai pada 2018-08-24.
- ^ "Pepperoni is Raw Meat?". HOW FOOD WORKS.com. February 2009. Dicapai pada 7 June 2017.
- ^ Moskin, Julia (1 February 2011). "Pepperoni: America's Favorite Topping". The New York Times. Dicapai pada 11 May 2016.
- ^ Moskin, Julia (1 February 2011). "Pepperoni: America's Favorite Topping". The New York Times. Dicapai pada 22 April 2013.
- ^ "America's Most Popular Pizza Toppings". Huffington Post. 5 October 2011. Dicapai pada 22 April 2013.
According to a survey done by Technomic’s MenuMonitor from July to September 2011 based on 235 different pizza places in America pepperoni and plain cheese were the #1 and #2 most popular pizzas ordered.
Bacaan lanjut
- Smith, Andrew F. (2007) "Pepperoni". Oxford Teman untuk Amerika Makanan dan Minuman. p. 447. ISBN 01953079680195307968.
- Palumbo, S. A., et al. (Januari tahun 1976). "Mikrobiologi dan Teknologi yang Peperoni Proses" (abstrak). Jurnal Makanan Sains. Jumlah 41, Isu 1. halaman 12-17. (langganan yang diperlukan)
- Palumbo, S. A. et al. (Julai tahun 1977). "Kinetik Pepperoni Pengeringan" (abstrak). Jurnal Makanan Sains. Jumlah 42, Isu 4. halaman 1029-1033. (langganan yang diperlukan)
Pautan luar
Takrifan kamus bagi peperoni di Wikikamus
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