Tikka
Tikka (pocapan [ʈɪkkaː] ) minangka panganan sing kalebu potongan daging utawa alternatif vegetarian kayata paneer sing asale asale saka wangsa Mughal.[1][2] Iki digawe kanthi nyemprotake rempah-rempah ing Rempah-rempah lan yoghurt lan masak ing tandoor .[3] Ana macem-macem variasi sing paling populer yaiku Chicken tikka masala sing diduga digawe dening Ali Atif Aslam ing Glasgow . Tikka misuwur ing negara – negara kayata Inggris Raya lan uga ing saindenging bawana India . Pengawetan tikka paneer bisa ditambah saka 1-2 dina nganti 40 dina kanthi nggunakake kemasan vakum,[4] sifat fisiko lan tekstur tikka pitik bisa ditambah kanthi nggunakake marinade jus lemon lan ekstrak jahe .[5] Akeh omah panganan sing dituduh nambahake warna pewarnaan panganan ing tikka masalas pitike.[6] Piring kasebut uga dadi fokus upaya kanggo entuk pengakuan kanthi sah minangka " Glasgow Tikka Masala".[7] Tikka masala pitik uga wis dadi panganan utama ing program sing tujuane nyuda sampah panganan ing perusahaan. [8]
Tikka masala pitik digunakake minangka sajian pilihan sing wis digawe kanggo sinau kanggo nemtokake jumlah sampah panganan sing diproduksi dening perusahaan lan uga metode sabanjure kanggo nyuda sampah.[9] Saka udakara 12.000 panganan tikka masala ayam sing wis siyap diproduksi dening perusahaan, udakara 1.400 kg sampah produksi diprodhuksi saben minggu. Sistem pelacak limbah panganan elektronik diimplementasikake kanggo luwih efisien nglacak jumlah sampah panganan sing diasilake amarga cara sadurunge nggunakake manungsa alon lan ngasilake asil sing ora akurat. Cara anyar ngidini perusahaan njupuk tindakan cepet kanggo nanggepi praktik sampah sing ora efisien. Sawise ngetrapake sistem pelacak limbah panganan, limbah panganan kanggo garis tikka masala pitik dikurangi 60,7% saka 6.190 kg ing Januari 2017 dadi 2.428 kg ing wulan September 2017. Perusahaan kasebut bisa ngirit udakara udakara 306.873 kanggo sampah panganan saka taun sadurunge.
Referensi besut
- ↑ Indigenous culture, education and globalization : critical perspectives from Asia. Xing, Jun,, Ng, Pak-sheung. Heidelberg. 23 October 2015. kc. 130. ISBN 978-3-662-48159-2. OCLC 926915075.
{{cite book}}: CS1 maint: others (link) - ↑ Concise Oxford English dictionary. Stevenson, Angus., Waite, Maurice. (édhisi ka-12th). Oxford: Oxford University Press. 2011. kc. 1508. ISBN 978-0-19-960108-0. OCLC 692291307.
{{cite book}}: CS1 maint: others (link) - ↑ Ayto, John. (2012). The diner's dictionary : word origins of food & drink. Ayto, John., Ayto, John. (édhisi ka-2nd). Oxford: Oxford University Press. kc. 371. ISBN 978-0-19-174443-3. OCLC 840919592.
- ↑ Ahuja, Kunal K.; Goyal, G. K. (June 2013). "Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka". Journal of Food Science and Technology (ing basa Inggris). 50 (3): 620–623. doi:10.1007/s13197-012-0688-x. ISSN 0022-1155. PMC 3602555. PMID 24425964.
- ↑ Kumar, Yogesh; Singh, Praneeta; Tanwar, Vinay Kumar; Ponnusamy, Prabhakaran; Singh, Pramod Kumar; Shukla, Prateek (13 July 2015). "Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination". Nutrition & Food Science (ing basa Inggris). 45 (4): 606–615. doi:10.1108/NFS-02-2015-0010. ISSN 0034-6659.
- ↑ "Too many curry fans seeing red". Caterer & Hotelkeeper. 18 July 2002.
{{cite news}}:|first=missing|last=(pitulung) - ↑ Majumdar, S (29 May 2010). "Travel: Food: Insider's guide to the best of British grub: Hotpot, jellied eels and, yes, chicken tikka masala – food writer Simon Majumdar spent a year seeking out our culinary treasures. He reveals where to find the best". The Guardian. kc. 8.
- ↑ Jagtap, S.; Rahimifard, S. (March 2019). "The digitisation of food manufacturing to reduce waste – Case study of a ready meal factory". Waste Management. 87: 387–397. doi:10.1016/j.wasman.2019.02.017. ISSN 0956-053X. PMID 31109539.
- ↑ Jagtap, S.; Rahimifard, S. (March 2019). "The digitisation of food manufacturing to reduce waste – Case study of a ready meal factory". Waste Management. 87: 387–397. doi:10.1016/j.wasman.2019.02.017. ISSN 0956-053X. PMID 31109539.