Business idea: production of hot sauces. industrial sauces

The consumption of ketchup, mustard and mayonnaise exceeds three kilograms per person per year, so pasty sauces and seasonings will always be in demand.

Food business organization

It is necessary to register an LLC of the future mini-factory and decide on strategic partners involved in the sale of products (wholesale warehouses, bases). Supermarkets are especially important, they prefer to do business with reliable manufacturers, because they provide maximum sales.

Study of regulations and state standards GOST 9159-71, GOST R 53590-2009 and GOST R 52141-2003.

A room is selected that meets sanitary and hygienic standards and is purchased technological line for the production of paste products.

A business plan is being formed (which must include the daily output, all costs and net profit). Return on sales is key and should be over 55% for payback in a year.

To confirm the quality of any type of pasty products, certification is required with the appropriate package of documents, according to which the products will be manufactured. These can be GOSTs (the category "Extra" without artificial preservatives) or proprietary specifications (TU) for other categories.

mayonnaise manufacturing technology

The composition of mayonnaise is not regulated by GOST. The main ingredients are vegetable oil (more than 30%), eggs, sugar (xylitol), salt, milk. It is necessary to have three vats in the workshop (for liquid eggs, butter and paste).

Eggs are pasteurized, pumped into a cooling tank. Then soybean oil and spices diluted in apple cider vinegar are added. The unit stirs the mixture at room temperature for six minutes until smooth and get a mayonnaise paste.

After selective laboratory quality control of mayonnaise in terms of color, smell, viscosity and other parameters, it is poured by a dispenser into packaging containers (disposable double-layer bags, plastic).

ketchup technology

Tomato paste is diluted with water, mixed in a digester with sugar (sorbitol), salt, fruit purees, starch, stabilizers, dye. Before pouring into jars, bags and plastic cups, a laboratory test is carried out with a refractometer for the mass content of dry substances of tomatoes and for other parameters (aroma, consistency). Hot pouring (80 degrees) ensures optimum quality.

Mustard production

Crushed seeds (17%) are added to a mixture of pepper, turmeric, salt, vinegar, water (up to 60%) and mixed for about an hour before breaking the grains. The mass is poured into a stone mill with adjustable grinding, where the grains are ground with stones to a cream at a temperature of 60 degrees. Seasoning parameters are checked and poured into jars.
Grain mustard differs from powder seasoning in sweetness, and in french mustard acid is replaced with grape juice.

Five people are enough to service the ketchup, mayonnaise and mustard production line. To stimulate the pace of sales, it is recommended to give discounts to wholesalers and supplement products with promotional booklets, to hold discount sales promotions.

Working directly with supermarkets brings the most bang for your buck, and the quality of the product will work for itself. Sales of full-fat mayonnaise far outpace low-calorie mayonnaise because consumers care about quality, not price. And if we take into account that the market is not yet saturated with pasty products (the growth trend is more than 2%), then the production of ketchup, mustard and mayonnaise guarantees a stable profit.

Sauces give dishes juiciness, a special taste and aroma, often enrich the composition of dishes and increase their calorie content. They excite the appetite and contribute to better absorption of the main products of the dish. This is due to the extractive, aromatic and flavoring substances contained in them, which stimulate the secretion of the digestive glands.

Sauces are served ready meals and used in the process of their preparation (stewed or baked with sauce).

To give the sauces taste and aroma, spices, spices and seasonings are used: peppercorns, bay leaf, nutmeg, tarragon, cloves, ginger, mustard, wine, vanillin, salt, etc.

Classification of sauces, assortment

Sauces are classified into several groups according to the nature of the liquid base used for their preparation, serving temperature and other features.

Each group includes several varieties that differ from one another in a set of products and cooking features. Sauces on broths, sour cream and milk are prepared with flour sauteing.

Boiling broths. The basis of red sauces is brown broth. To prepare it, the bones are washed, chopped into pieces (5--7) cm long and fried, stirring occasionally, in ovens at (160--170) ° C with the addition of carrots, parsley and onions. lamb, veal, pork bones, poultry and game bones are fried (30--40) minutes, beef - (1-1.5) hours. When the bones become light brown, the fat is drained, and the bones with vegetables are transferred to boilers, poured with hot water ( the ratio of bones and water is 0.5--1: 1.5) and cook (5--6) hours at a low boil, periodically removing fat and foam. The broth is filtered. You can add meat juice (“juice”) to it. In addition, concentrated broth (fume) is prepared with a yield of 1000 g from 5000 g of bones (water is taken taking into account boiling 7500 g per 5000 g of bones).

For white sauces, broth is prepared from unroasted bones. They are cut, poured cold water(ratio 0.5 - 1: 1.4) and cook at a low boil (3 - 4) hours. For (40 - 60) minutes before the end of cooking, put carrots, onions, parsley or celery roots. The broth is filtered.

Flour sautéing. Flour gives the sauces the necessary consistency. In most sauces, the amount of flour is 50 g per 1 kg of sauce, and only in thick milk sauces - 130 g. Raw "flour gives the sauces stickiness and an unpleasant taste. Therefore, it is first sautéed: dried without changing color at 120 ° C or until light brown colors at 150 ° C. At a higher temperature, the flour acquires a burnt taste.

During sautéing, the content of water-soluble substances in flour decreases. Flour proteins denature, as a result of which they lose their ability to swell and form gluten. The change in color and the appearance of a specific odor are due to the reaction of melanoidin formation.

Of great importance is also the dextrinization of starch and the destruction (destruction) of its grains. At the same time, the ability of starch to swell in hot water and form viscous solutions is reduced.

Flour is sautéed with and without fat. In the first case, the sifted flour is added to the melted fat and heated, stirring continuously. Fat provides uniform heating of the flour and prevents the formation of lumps when diluted with broth.

To prepare fat-free sautéing, flour is mixed with salt and heated, stirring occasionally.

hot sauces

Hot sauces are used for serving hot dishes, stewing meat, fish, vegetables and baking various products under these sauces. This group includes sauces on broths - meat or bone, fish and mushroom, milk, sour cream and egg-butter.

Bone broth sauces

These sauces are divided into two groups: red and white. First, the main sauces are prepared, and from them, adding various products, derivatives.

Sauce red main and its derivatives. Flour (without fat) red passerovka is diluted with brown broth, cooled to (40--50) ° С. To do this, pour part of the broth into the cauldron, add browned flour (1 kg per 4 liters of broth), stir well and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots are added, tomato puree, white roots and boil (45--60) min. At the end of cooking add sugar, pepper, bay leaf. The sauce is filtered, while rubbing the vegetables, and brought to a boil. The sauce that is served with the dish is seasoned with butter or margarine.

To prepare the main red sauce from sauce paste, dilute the paste with a small amount of broth, mix well, add the rest of the broth and cook at a low boil (15-20) minutes.

A number of derivative sauces are prepared from the main red sauce. To do this, various side dishes are added to it (sautéed vegetables, finely chopped cucumbers, capers, etc.) or seasonings (wine, mustard, etc.).

To improve the taste in red sauces, you can add Southern sauce (30--50 g per 1 kg), bouillon cubes, concentrated broth.

Onion sauce. Onions are finely chopped, lightly sautéed in oil, peppercorns, bay leaf, vinegar are added and boiled for 5-7 minutes. Then the onion is put in the main red sauce, boiled (10-15) minutes and seasoned with margarine.

Used for roasting and stewing meat, serving with fried meat (langet, etc.), meatballs, cutlets.

Red sauce with onions and cucumbers. Sauce "Southern" is added to the onion sauce, finely chopped stewed pickled or pickled cucumbers (without skin and seeds). Serve with fillets, langets, meatballs, cutlets.

Onion sauce with mustard. Finely chopped browned onions are added to the red sauce, boiled for (10-15) minutes, seasoned with ready-made mustard and Southern sauce. After that, the sauce is not boiled, as the aroma is lost during boiling, and the mustard coagulates. Served with fried meat (pork), fried sausage, boiled sausages and offal dishes.

Red sauce with roots (for stew). Carrots, turnips, onions, white roots are cut into slices or cubes, sautéed, combined with the main red sauce, added allspice and cook for 10-15 minutes. At the end of cooking, put green peas, chopped bean pods, bring to a boil (you can add wine), season with margarine.

Red sauce with roots (for meatballs). Carrots, onions, parsley are cut into thin strips, sauted, put in the main sauce, peppercorns are added, boiled for 10-15 minutes (wine can be added).

Red sauce with tarragon. Tarragon stalks are placed in the main red sauce, boiled for 25-30 minutes and filtered. Washed tarragon leaves are poured with dry white wine, brought to a boil and put into strained sauce. Use when serving fillets, fried chickens, chickens and some egg dishes.

Red sauce with onions and mushrooms. Onions are finely chopped, sautéed, chopped champignons or porcini mushrooms are added and sautéed for another 5--7 minutes, put in red sauce, peppercorns, bay leaf are added and boiled. You can add wine. Used for roasting meat, fish, vegetables.

Sweet and sour sauce. Prunes are boiled in a small amount of water and the pits are removed. Nuts are peeled and shelled, chopped. Prunes, raisins and nuts are put in a decoction of prunes, allspice is added, stewed under the lid for 7-10 minutes, everything is put in the main red sauce, brought to a boil and wine or vinegar is added. Used to serve stews.

Sauce white basic and its derivatives. White fat passerovka is diluted with strained broth, chopped parsley, celery, browned onions are added, boiled for 20-30 minutes and filtered, rubbing the vegetables. If it is used as an independent one, then it is seasoned with citric acid and fat. It is served with dishes of boiled and stewed meat and poultry.

Steam sauce. The main white sauce is seasoned with citric acid, boiled and boiled white wine is added. Served with stewed meat dishes, chickens, chickens, veal, etc. You can add a decoction of champignons to it.

White sauce with egg. Egg yolks are rubbed with margarine or butter, cream or broth is added and heated in a water bath (75--80 ° C), stirring continuously. This mixture, with stirring, is added to a hot white sauce (75--80 ° C), seasoned with grated nutmeg, citric acid, and salt. Served with dishes of stewed and boiled veal, chickens, chickens, lamb.

White sauce with vegetables. Cut carrots, parsley or celery and onions into small cubes and sauté for 3-5 minutes, add a little broth and, having covered the dishes with a lid, simmer until tender. Finely chopped turnips and bean pods are boiled separately. Ready vegetables are added to the white sauce, boiled, seasoned with salt, citric acid and oil. Served with dishes of boiled lamb, rabbit, poultry, steam cutlets from meat.

White sauce with capers. Warmed in brine and squeezed capers are added to the filtered white sauce. The sauce is seasoned with red ground pepper, citric acid, salt and oil. Served with boiled pork, lamb, rabbit.

Tomato sauce. Shredded carrots and onions are sautéed, tomato puree, white roots are added and heating is continued for 15-20 minutes. Then the vegetables are combined with the main white sauce and boiled for 30 minutes. At the end of cooking put salt, ground pepper and citric acid. The sauce is strained. You can add white dry wine by reducing the amount of citric acid. Tomato sauce is served with fried meat, brains, offal dishes.

There are several varieties of tomato sauces: with mushrooms and vegetables (to dishes of fried meat, poultry, cutlet mass), etc.

Fish broth sauces

For the preparation of fish sauces, white flour sautéing and fish broth are used. They are served with dishes of boiled and stewed fish, and tomato sauce is served with fried fish.

Fish white main, steam and tomato sauces are prepared in the same way as meat sauces of the same name, and white wine sauce is like meat white sauce with egg, but in fish broth.

White sauce with brine. Boiled, strained cucumber pickle is added to the main white fish sauce and boiled for 5-10 minutes. You can add dry white wine.

Sauces with mushroom broth

Mushroom sauces have a strong aroma and characteristic taste. They are served with dishes of cereals and potatoes, the taste and smell of which are weakly expressed.

Mushroom sauce. White flour passerovka is bred mushroom broth, boil for 7-10 minutes and filter. White dry mushrooms remaining after boiling the broth are washed, finely chopped and sautéed. The onion is finely chopped and sautéed. Mushrooms and onions are added to the sauce, boiled for 5-10 minutes, seasoned with salt, pepper and oil.

Mushroom sauce with tomato. Prepare in the same way, but before the end of sautéing the onion, add tomato paste and sauté for 5-10 minutes.

Sweet and sour mushroom sauce. AT mushroom sauce sugar, vinegar, sorted and washed raisins, pitted prunes, peppercorns, bay leaf are added with tomatoes and boiled for 10-15 minutes.

Dairy sauces

To obtain a milk sauce, white fat sauté is diluted with hot milk, boiled and seasoned with salt and sugar. Milk sauces are prepared in different consistencies: thick (130 g of flour per 1 kg of sauce); medium density (100-110 g per 1 kg) and liquid (50 g flour per 1 kg of sauce).

Thick milk sauce is seasoned with minced meat for cutlets of chicken and game fillets.

A medium-thick sauce is used for baking fish, cauliflower, and veal dishes.

Liquid sauces are served with vegetable and cereal dishes.

Sweet milk sauce. into liquid milk sauce add sugar and vanilla. Served with sweet puddings, pancakes and casseroles.

Sour cream sauces

They are served with meat, vegetable, fish and hot appetizers. Natural sour cream sauce (from one sour cream) is rarely prepared. More often, sour cream sauces are prepared with the addition of broth. To do this, dilute white flour browning with broth, boil until thickened, add sour cream, salt, pepper and boil for 3-5 minutes. The amount of sour cream ranges from 250 to 1000 g per 1 kg of sauce; in accordance with this, the amount of flour and broth changes.

Sour cream sauce with tomato. Tomato puree is evaporated to half of the original volume, put in sour cream sauce, boiled, filtered and brought to a boil.

Sour cream sauce with onions. Finely chop the onion and sauté until fully cooked, put in sour cream sauce, add South sauce and bring to a boil.

Sour cream sauce with tomato and onion. Finely chop the onion, sauté until tender, then add tomato puree and sauté for another 5-7 minutes. Put onion with tomato in sour cream sauce and bring to a boil.

Sour cream sauce with horseradish. Horseradish roots are washed, peeled, ground on a grater, slightly warmed with oil, vinegar, peppercorns, bay leaf are added, boiled for 3-5 minutes, pepper, bay leaf are removed, horseradish is added to sour cream sauce, boiled. Served with boiled meat.

Egg-butter sauces

To add flavor to egg-oil sauces, add citric acid (1-2 g per 1 kg) or lemon juice.

Dryer sauce. Butter is melted, heated until moisture is removed and filtered. Ground toasted wheat crackers, salt and lemon juice or citric acid are added to the prepared oil. This sauce is poured over boiled cabbage and boiled low-fat poultry (chickens, chickens, turkeys).

Polish sauce. Hard-boiled and finely chopped eggs, chopped parsley or dill, salt, citric acid or lemon juice are added to melted butter.

According to the II and III versions of the recipes, pieces of butter, finely chopped hard-boiled eggs, salt, citric acid and greens are added to the white sauce. Served to boiled fish.

Hollandaise sauce. When making this sauce, butter emulsifies. Therefore, despite the high fat content, the sauce does not feel greasy and has a delicate taste. To obtain an emulsion, egg yolks are ground with a small amount of water, then add "/3 of the oil laid down according to the recipe, rub thoroughly and, stirring continuously, heat in a water bath 75--80 ° C) until thick, stop heating and, without ceasing to stir, the rest of the oil is added in. The sauce is seasoned with salt, lemon juice or citric acid and filtered.

Hollandaise sauce should not be heated above 70°C. To reduce the fat content and make the sauce more stable, sometimes diluted with broth and boiled flour sauté is added.

Served with dishes of boiled asparagus, cauliflower and low-fat fish (perch, whitefish, sterlet, etc.).

Hollandaise sauce with mustard. Prepared mustard is added to the hollandaise base sauce. It is served with fried sturgeon fish.

Dutch sauce with cream. The cream is whipped and, gently stirring, is added to the finished sauce.

cold sauces

Cold sauces are usually served with cold dishes and snacks, and only sometimes with hot dishes.

This group of sauces includes vegetable oil sauces (mayonnaises), dressings, vinegar sauces (marinades) and oil blends.

Vegetable oil sauces

Mayonnaise belongs to this group of sauces. Vegetable oils are the most important source of biologically active unsaturated compounds. fatty acids(oleic, linoleic, etc.).

In the manufacture of mayonnaise, vegetable oil retains its biological value, being in an emulsified state, it is well absorbed. Mayonnaise is a highly dispersed oil-in-water emulsion, where the dispersed phase is oil. To obtain mayonnaise, egg yolks are rubbed with salt, sugar and mustard. Then vegetable oil is gradually added in small doses, vigorously rubbing the mixture. When the oil is fully emulsified, vinegar is added. In this case, the sauce turns white and liquefies. The fat content in the mayonnaise sauce reaches 77%.

According to the II and III versions of the Collection of Recipes, a cooled white main sauce is added to the finished mayonnaise sauce, for which the flour is sautéed without fat or starch is used instead.

When manually preparing mayonnaise, fat globules are obtained in various sizes and are not small enough, so the emulsion is unstable. When manufactured in beaters, the diameter of the balls does not exceed 2 microns and the emulsion is more stable. You can use dry egg yolks and whites: the yolks are soaked for 1 hour in an equal amount of cold water by weight, the whites are triturated in 1.5 times the amount of water. When using dry proteins, water and vinegar are added during emulsification, when they are introduced, they alternate with oil.

The optimum oil temperature is 16--18 °C. At a higher temperature, separation of the emulsion may occur during whipping, and at a lower temperature, emulsification is difficult.

When mayonnaise is stored in an open container, its surface dries out, the emulsifier dehydrates and the emulsion breaks down. Under the action of light, fats are oxidized, and the formation of surface-active oxidation products leads to separation of the emulsion. At elevated temperature(20--30 ° C) the emulsion is quickly destroyed. At temperatures below -5 ° C, the water of the yolks and vinegar freezes, and when thawed, the emulsion is destroyed. Exfoliated mayonnaise can be restored. To do this, grind the yolks with mustard and, adding exfoliated mayonnaise to them, continue grinding until an emulsion is obtained.

Mayonnaise sauce is used to dress salads, vinaigrettes, and is also served with cold appetizers of fish, meat and poultry. From the main sauce, its derivatives are prepared.

Mayonnaise with sour cream. Add sour cream to mayonnaise.

Mayonnaise with jelly. Mayonnaise is added to the finished, still uncured fish or meat jelly and the mixture is whipped. This sauce is also prepared in another way: when heated, soaked gelatin is dissolved in meat or fish broth, cooled and, adding vegetable oil, beat until an emulsion is obtained. In the process of whipping, vinegar or citric acid is added. Used for jellied dishes.

Mayonnaise sauce with gherkins. Finely chopped and squeezed from the brine gherkins are combined with ready-made mayonnaise and seasoned with Southern sauce. Served with cold fish dishes and deep-fried fish.

Mayonnaise with herbs. Spinach puree, finely chopped parsley, dill, scalded tarragon greens and South sauce are added to mayonnaise. Served with cold meat and fish dishes.

Mayonnaise with horseradish. Horseradish is cleaned, rubbed, scalded and added to mayonnaise.

Mayonnaise sauce with tomato and onion. Finely chop the onion, add vinegar and bring to a boil, add chopped tarragon, let it boil, mix with tomato puree, bring to a boil again and cool. The resulting mass is mixed with mayonnaise and parsley is added. The sauce is served with dishes of hot fried and cold boiled fish.

Vegetable oil dressings

Dressings are unstable emulsions in which vegetable oil is emulsified in a solution of vinegar. Emulsifiers in them are mustard and ground pepper. Particles of pepper and mustard, being adsorbed on the surface of fat globules, form protective films, and the substances contained in them reduce surface tension and reduce the tendency of emulsions to delaminate.

In the manufacture of some dressings, in addition to mustard, raw and boiled egg yolks are used. These fillings are more persistent.

Store dressings in a non-oxidizing container and shake well before use.

Salad dressing. Dissolve sugar and salt in 3% vinegar, add ground pepper, vegetable oil and shake well.

Mustard dressing. Mustard, salt, sugar, ground pepper and boiled yolks are well rubbed, with continuous beating, vegetable oil is gradually introduced, and then vinegar.

Vinegar sauces

These sauces have a spicy taste and are used to prepare cold appetizers. This group of sauces includes vegetable marinades(with and without tomato) and horseradish sauce.

Vegetable marinade with tomato. Cut carrots and white roots into strips, onions into rings or half rings, sauté in vegetable oil, add tomato puree and continue sautéing for another 10-15 minutes, then add vinegar, fish broth, salt, sugar, bay leaf, cloves, cinnamon and boil for 15-20 min. Pour hot marinade over fried fish.

Marinade vegetable without tomato. He has more delicate taste. To prepare it, carrots and white roots are chopped into strips or karbuyut, onions are cut into rings or half rings. Cooked vegetables are sautéed until fully cooked, then vinegar, allspice, cloves, cinnamon are added and boiled for 15-20 minutes. Salt and sugar are introduced before the end of cooking.

Horseradish sauce is served with cold appetizers of boiled fish and meat. For its preparation, grated horseradish is seasoned with sugar, vinegar, and sometimes sour cream. Horseradish, which has not only a spicy taste, but is also bitter, is scalded after grinding and cooled, and then seasoned.

Oil blends

Butter mixtures are prepared by rubbing butter with various products. After cooking, the oil mixtures are formed into cubes, cooled, cut into pieces and put on fried fish, meat, or used to make sandwiches, etc.

Green oil. Prepare it with the addition of chopped parsley, lemon juice or citric acid.

To obtain sprat oil, the sprat pulp is separated, rubbed and beaten with butter.

Soaked and grated herring fillet and ready-made mustard are added to herring oil, grated Roquefort cheese is added to cheese oil.

Butter with mustard is prepared by whipping butter with ready-made mustard.

Sauces industrial production

Most commercially produced sauces belong to the group of spicy, so-called delicacy sauces (“Southern”, Kuban, Indian, Spicy, etc.), and oily cold sauces (various mayonnaises). Hot sauces are served in small quantities with dishes such as kebabs, kebabs, etc., or used as additives in the manufacture of cooking sauces.

Mayonnaises are used to prepare salads and other dishes, or derivatives are prepared on their basis.

The use of industrial sauces allows expanding the range of sauces used in public catering.

Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches, quince and other fruits. Used in the manufacture and serving of cereals and flour dishes, or mayonnaise is added to the sauce.

Tkemali sauce. This sauce is made from puree of tkemali plums with the addition of basil, cilantro, garlic and red pepper. The sauce has a spicy taste. It is served with dishes of Caucasian cuisine.

To speed up the process of making red and white base sauce, factories Catering use sauce pastes, which are produced by harvesting enterprises.

The centralized production of sauce paste consists of the following processes:

sauteing carrots, onions, tomato puree with fat (for 1 kg of vegetables 200 g of fat);

rubbing browned vegetables with a mashing machine;

sautéing flour in an oven (at 130–150 ° C) until light yellow, cooling and sieving;

combining vegetables with flour and other pasta components.

The mashed vegetables are mixed with tomato puree, 1/4 flour browning, sugar, margarine and heated while stirring until a thick mass is formed, and then combined with the rest of the browned flour, salt, South sauce, pepper, bay leaf, table mustard. Everything is well kneaded until a homogeneous thick mass of red-brown color is formed.

When making gravy white sauce the flour is sautéed with almost no color change, then combined with melted margarine, mashed sautéed onions, salt, pepper, bay leaf powder and mixed so that a homogeneous thick mass is obtained.

Sauce paste is hung in metal boxes or functional containers, closed, sealed, cooled at a temperature of 0 to 4 ° C and stored for no more than 12 hours. To make sauce from pasta, it must be diluted with hot broth or decoction and boiled for at least 30 minutes.

Industrial sauces. When preparing dishes in catering establishments, industrial-made sauces are often used. These include sauces "Southern", Amateur, tomato spicy, mayonnaise, Moscow, Kuban, Fruit with nuts, Marinade, Tkemali, Barbecue, Astrakhan, Hunting, Mushroom, Samarkand.

Each of these sauces has a peculiar, pronounced taste, beautiful appearance. The composition of sauces includes a variety of products, valuable in their chemical composition. Industrial sauces are added to some dishes and cooking sauces in the process of their preparation to improve the taste, and also served with hot and cold dishes.

These sauces are produced in small packages - from 100 to 400 g and in large - from 1 to 3 kg, packed in glass jars and bottles, in plastic film bags, tubes and other packages. Store at a temperature of 10-18°C in dry rooms.

The most common industrial sauce is mayonnaise, which includes refined vegetable oil, egg yolks, table mustard, salt, sugar, vinegar, spices, skimmed milk powder or casein. There are several types of mayonnaise: table mayonnaise with dill, mayonnaise with tomato, with horseradish, with spices.

Sauce "Southern" has a dark red color, pungent taste, spicy aroma. It is prepared from enzymatic soy sauce, applesauce, tomato paste, pureed liver, sugar, vegetable oil, garlic, onion, raisins, pepper, ginger, cloves, cinnamon, nutmeg, cardamom, Madeira. Served with cold and hot meat and fish fried foods. Added when preparing sauces, stewing cabbage, salads and vinaigrettes (from 8 to 10 g and from 10 to 18 g).

Vostok sauce prepared from enzymatic soy sauce, applesauce, tomato paste, sugar, liver, vegetable oil, garlic, onion, prunes, dried pears, spices. Used in the same way as Southern sauce.

Moscow sauce consists of enzymatic soy sauce, tomato puree, sugar, vegetable oil, garlic, onion, pepper, coriander. Apply it in the same way as the sauce "Southern".

Tomato sauce spicy served with hot meat dishes at 25–40 g per serving, added to tomato sauces and marinades at 10–15 g each. The composition of the sauce includes fresh tomatoes or tomato puree, sugar, onion, garlic, spices. The color of the sauce is red, the taste is sweet and sour.

Sauce Kuban prepared from fresh tomatoes and serve to boiled dishes from meat, fish and vegetables. It has a delicate sweet and sour taste, red color.

Sauce Tkemali is puree wild plums with the addition of cilantro, basil, garlic, red pepper, which is diluted with a decoction, brought to a boil and cooled. Sauce is served with fried meat and poultry dishes, shish kebabs, kupats, kebabs.

fruit sauces- apple, apricot, plum - made from peeled, boiled fruits with sugar. These sauces are served with sweet, cereal, flour dishes (puddings, casseroles, pancakes, pancakes).

Marinade sauces are served with cold fish and meat dishes.

Food concentrates of sauces. food industry concentrates of sauces of white, mushroom and their derivatives are issued. They are a powder, which is diluted with water in the right amount before use and boiled for 2–3 minutes, then butter is added. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato powder, powdered milk, salt, sugar, citric acid, spices, monosodium glutamate. All products are processed, removing inedible parts, water, then crushed, make up a mixture according to the recipe. Sauce concentrates are packed in boxes or bags weighing from 50 to 200 g or from 1 to 2 kg. Store up to 4 months.

A wide range of ready-made sauces is produced by the industry. First of all, they include mayonnaise sauce, which has gained great popularity among the population. This sauce is widely used for many cold dishes.

But, besides mayonnaise, there are a number of sauces no less valuable in terms of nutrition and taste. These are tomato, fruit and gourmet sauces.

Sauces produced by the industry are very diverse in composition. Many sauces are made with seasonal ingredients that are not available during the rest of the year.

The richness of the recipe, the accuracy of its observance, the careful fulfillment of the requirements of technology, sanitary requirements provide each sauce with a special fine delicate taste and beautiful appearance.

Commercially prepared sauces are suitable for direct use with dishes, or they can be added to cooked dishes to enhance the taste. They are produced in small or large packaging.

Storage of industrial sauces is quite stable. An opened jar, a bottle can be stored for several days if it is again closed with a lid, cork and put in a dark, cool place.

industrial sauces

165. Sauce mayonnaise

The composition of the main mayonnaise sauce includes refined high-quality sunflower oil(68%), fresh egg yolks (10%), prepared mustard (6.7%), sugar (2.3%), vinegar (11%) and spices (2%).

Mayonnaise is used for salads, vinaigrettes and many other cold dishes.

166. Spicy tomato sauce

This sauce is used in the manufacture of many meat, fish and vegetable dishes. It can also be used as a dressing for red sauce and added to vegetable marinade sauce.

The composition of the sauce includes fresh tomatoes or tomato puree, sugar, onion, garlic and spices. The taste of the sauce is sweet and sour.

167. Kuban sauce

This sauce is also tomato, but in composition and method of preparation it differs significantly from tomato spicy sauce. It is prepared from selected fresh tomatoes, which are peeled. Its taste is delicate, sweet and sour.

Kuban sauce is good for boiled meat, boiled fish and potato dishes, some vegetables.

168. Sauce "Amateur spicy"

This delicacy sauce includes plum, cherry plum, apple shore, pomegranate juice, tomato paste, granulated sugar, salt, pepper, cloves, cinnamon, ginger, and nutmeg.

Use it for fried cold and hot meat, fish; added to various red hot sauces.

169. Southern Sauce

This sauce contains an enzymatic soy sauce, applesauce, tomato paste, sugar, salted liver, vegetable oil, garlic, onion, raisins, peppers, ginger, cloves, cinnamon, Madeira wine, nutmeg, cardamom. Sauce "Southern" has a sharp taste, spicy aroma.

It is applied to cold and hot fried meat, fish, salad dressings, red hot sauces to give them a sharp, piquant taste.

170. Sauce "East"

The basis of this sauce is fermented soy sauce. In addition, it contains applesauce, tomato paste, granulated sugar, salted liver, vegetable oil, garlic, onion, prunes, dried pear, pepper, ginger, nutmeg, cloves, cardamom, onion, cinnamon.

Use it for the same dishes as the sauce "Southern".

171. Moscow sauce

The composition of this sauce includes enzymatic soy sauce, tomato paste, sugar, vegetable oil, garlic, onion, pepper, coriander.

Use it in the same way as Southern sauce.

172. Indian Fruit Sauce

This sauce contains apple, plum, cherry plum puree, dried apricots, raisins, tomato paste, sugar, pepper, cloves, cinnamon, ginger, nutmeg, Madeira wine. It is recommended to apply it to cold and hot meat and fish dishes and snacks, as well as to flavor red hot sauces.

173. Fruit sauces

Apple, plum, apricot, etc. sauces are produced. For their preparation, ripe, selected fruits are used, which are peeled from the skin and seeds, and slightly boiled down with the addition of sugar.

Fruit sauces have a variety of uses; they are used for cereals (cereals, cutlets, casseroles), flour dishes (pancakes, pancakes), and are also used for dressing salads, added to mayonnaise.

174. Nasharabi

Nasharabi - boiled pomegranate fruit juice. To prepare the sauce, the pomegranates are peeled, the internal partitions are removed, the grains are placed in a clean cloth and pressed. The squeezed juice is poured into a tinned pan or cauldron, brought to a boil, boiled down to one third of the original volume, cooled and poured into glassware. This sauce gives the dish a sweet and sour taste.

175. Tkemali sauce

Tkemali is the fruit of one of the types of plums growing in the forests of Transcaucasia. This sauce serves as a seasoning for national dishes - boiled and fried meat. It is prepared as follows: the plums are washed, stewed, then discarded and wiped. The resulting puree is diluted with the remaining broth, spices are added - cilantro, basil, garlic, red pepper, allowed to boil, then cooled. Serve it to the dishes separately on the outlet.

May 10th, 2017

It seems that no one will argue that you can eat anything with good ketchup or mayonnaise. The reverse is also true: a bad sauce can easily spoil even the most worthy dish. The secret of good ketchups and mayonnaises is simple - it's all about the composition. The use of natural ingredients and a special production technology provides such sauces with a real taste close to similar home-made products. Yes, “homemade” ketchups and mayonnaises are not cheap. But saving on technology and raw materials could lead to the fact that an unnatural color, too sharp taste and a strange consistency would simply discourage appetite. Even if you season dishes from expensive and high-quality products with sauce.

About how one of the few Russian "natural ketchups" and mayonnaises with unusual natural ingredients are created - in our report from Mr.Ricco, one of the largest sauces producers in Russia and Europe.

Why are natural sauces better?

Despite all the variety of varieties and flavors of ketchup, in fact there are only two varieties: natural and NOT natural. The former have a natural taste and color and contain substances that are beneficial to health. The latter often have a sharp "chemical" smell and taste, and sometimes an unnatural color - too bright, too pale or even orange (and not red, as it should be).

The composition of a typical cheap ketchup is as follows: water, starch and a small amount of tomato paste, and often not of the highest quality. For the sake of disguise as a real tomato ketchup, dyes, flavors and flavor enhancers are added to the starch sauce. Sometimes they add too much. In this case, the taste of ketchup is too sharp, so that the taste of the dish itself is not felt behind it.

The consistency is also different: “ketchup is NOT natural” either spreads on a plate, or vice versa, it stays cold and even trembles like jelly. If very cheap starch is used, the surface of the ketchup drop is smooth and glossy. Modified starch gives the sauce a grainy texture close to natural. And yet, the differences from real tomato ketchup are significant.

natural tomato ketchup chemistry is not needed: it has a minimum of components, the main component is expensive high-quality tomato paste, seasoned with salt, sugar and ground spices. Depending on the recipe, pieces of vegetables or, for example, garlic may be added.

Special cooking technologies, which will be discussed below, make it possible to prepare “natural ketchup” while preserving all the healthy substances contained in tomatoes. So natural sauces are not only tastier, but also healthier than their starch counterparts.

Where are natural sauces made?

In the Republic of Tatarstan, 8 kilometers from Kazan, there is one of the largest production facilities for ketchup, mayonnaise and other oil and fat products not only in Russia, but throughout Europe. The production of sauces of NEFIS-BIOPRODUCT JSC, as well as the facilities of Kazan Fat Plant JSC and Kazan Oil Extraction Plant JSC, are located on a vast area. All of them are part of the Nefis group of companies.

Nefis Group of Companies is one of the leading Russian manufacturers of household chemicals and oil and fat products. The group of companies owns many well-known and beloved brands in Russia. So, Nefis Cosmetics JSC produces household chemicals under the brands AOS, BiMax, Sorti, Biolan and others. JSC "NEFIS-BIOPRODUCT" is known for the brands of sauces and vegetable oil Mr.Ricco, "Miladora" and "Laska".

Andrey Vladimirovich Kulikov, Deputy General Director for Innovation and Implementation, and Margarita Viktorovna Gerkina, Chief Technologist of the enterprise, conducted a tour of the Mr.Ricco ketchup and mayonnaise production lines for a group of journalists and bloggers.

JSC "NEFIS-BIOPRODUCT" today is one of the largest enterprises for the production of sauces in Russia, in the countries of the former USSR and in general in Europe. Production volumes are impressive - almost 200 thousand tons finished products in year. The capacities of the enterprise allow to produce about 250 tons of mayonnaise, more than 100 tons of ketchup and 400 tons of butter per day. Yes, “natural ketchups” and “natural mayonnaises” Mr.Ricco are produced here in tens and hundreds of tons daily.

To ensure uninterrupted and rhythmic production of such a volume of oil and fat products with minimal dependence on external factors, the Nefis group is building a system of a complete closed supply cycle. The manufacturer strives to independently carry out all the processes from planting and harvesting the initial crops (for example, sunflower) to the delivery of finished bottles of oil to stores. Mayonnaises and other sauces produced by Nefis, of course, use oil of our own production.

The company has its own warehouses and elevator facilities for sunflower storage, its own oil extraction plant, oil storage tanks and its own packaging production.

The Nefis group also has its own extensive vehicle fleet: 220 sunflower trucks alone.

A dedicated railway line passes directly through the production area.

Production volumes are significant, therefore, raw materials are purchased from suppliers by whole trains. And the finished products are shipped in trains for export to neighboring countries and Europe.

In 2017, sauces and butter from Tatarstan began to be delivered to China. Partners and consumers from the Middle Kingdom were impressed by the high quality of Russian “natural ketchups” and “natural mayonnaises” from Nefis.

Thanks to automation and the widespread introduction of automatic lines and robots, Mr.Ricco ketchup and mayonnaise production practically does not use manual labor - “only” 800 people work on the lines of the enterprise. For such a large-scale production, this is not much at all. “Robots are working hard, a person is happy” - basically, the tasks of the staff involve monitoring the operation of automation.

How are containers and packaging made?

The Nefis group has its own packaging production - its capacities not only fully cover the needs of the enterprise, but even allow it to supply packaging to other manufacturers.

How is the packaging done? From suppliers, polymeric material comes in granules, which are melted down and turned into blanks for cans, bottles and lids.

Moreover, the suppliers of raw materials for packaging are Russian.

Here, jars for sauces and bottles for Mr.Ricco vegetable oil, ketchups and mayonnaises, familiar to us, are blown out on a special machine from preforms that look like test tubes. To create a jar, the neck of the preform is cut off. The production is non-waste: the cut off parts of the blanks, as well as the rejection, are cleaned and processed back into granules, from which new blanks will be made.

Preforms, the so-called "cartridges", are transported to the warehouse by electric forklifts. Organized uninterrupted supply of "ammunition" to the production line. The Inzher system automatically sends containers with blanks from the warehouse to conveyors along a monorail laid under the ceiling. The Inzher company, a manufacturer of automated transport systems based on monorails, is based right there, in Tatarstan, in the city of Naberezhnye Chelny.

How is Mr.Ricco's natural ketchup made?

One of the most popular Nefis products is Mr.Ricco ketchups. They have received awards for quality several times, including taking first place in the Test Purchase program on Channel One and entering the top twenty best Russian goods according to the Roskachestvo project.

The main ingredient of Mr.Ricco ketchup - expensive high-quality tomato paste - is purchased mainly in Portugal, Spain and Chile. In Russia, unfortunately, there are no suppliers capable of ensuring uninterrupted supplies in the volumes Nefis needs - hundreds and hundreds of tons per month.

This is how one of the warehouses looks like, where barrels of high-quality natural tomato paste ready for ketchup are stored.

Only a small part of the huge vault fit in the frame. In addition to pasta, other ingredients for sauces are also stored there.

Big briquettes dried mushrooms securely packed in sealed packaging.

And here is what a pickled cucumber looks like ready for use in sauces.

And mushrooms, and cucumbers, we note, are also exclusively domestic production. But back to tomato paste. Tomato paste of "high pectin" varieties is stored inside barrels in aseptic foil bags. The machine with a special roller squeezes it out of these packages.

For the production of Mr.Ricco ketchups, a special tomato paste is purchased - from special "fleshy" varieties of tomatoes, especially rich in pectins and lycopene. In the preparation of the sauce, pectins act as a natural structure-forming agent (thickener) - instead of starch, which is used in cheap ketchups. Lycopene - natural dye which gives tomatoes their natural bright red color.

Pectin and lycopene are very healthy - they have a beneficial effect on the cardiovascular system, remove harmful substances from the body and even help prevent the development of cancer: skin cancer, breast cancer and prostate cancer.

You ask: “Why do most manufacturers make ketchup with starch and dyes, if the tomato paste already has everything you need? Out of harm? The whole difficulty is to cook ketchup correctly - this requires expensive raw materials and complex technological process. Even the temperature of preparation of tomato paste plays a role: pectins are destroyed during prolonged heating.

Mr.Ricco natural ketchups use a paste prepared using Hot-Break technology: it is briefly heated to 110 degrees Celsius and kept at this temperature for only 30 seconds, which allows the pectins to “activate” but not collapse.

Nefis prepares sauces in cooking pots of the well-known German manufacturer Stephan Machinery. One "Stefan" holds 1.2 tons of sauce and produces 3.6 tons of finished product per hour.

“Stefan” is smart and independent: he controls the temperature and pressure necessary to comply with the technology for preparing “natural ketchup”, “natural mayonnaise” and other Mr.Ricco products. "Stefan" tracks the proportion of ingredients with high accuracy - up to a gram.

The ingredients are stored in separate tanks connected to the Stefan by a complex system of pipes. In the case of Mr. Ricco's "natural ketchup", the ingredients are tomato paste, salt, sugar and spices. Vinegar and pieces of vegetables can be added to sauces, depending on the recipe.

"Stefan" cleans itself in automatic washing mode, so that after cooking one type of product, it can quickly and safely switch to the production of another.

Stefan digesters cost about a million euros each, at the Nefis production there are 12 of them. Not every manufacturer in Russia and even in Europe can afford such expensive equipment, and even in such quantity.

“Ketchups are NOT naturals” are prepared in a completely different way. Often they use the cheapest tomato paste from China. Moreover, the most expensive ketchup ingredient - pasta - is used much less than in natural sauce. The main ingredients are starch and water.

Pasta for "NON-Natural Ketchups" is boiled at a temperature of 85 degrees for 45 minutes, due to which there are very few tomato pectins, vitamins and lycopene in the final product. To give the right consistency, manufacturers of inexpensive ketchup add starch or guar gum (E412) to the sauce. Artificial colors and flavor enhancers are used to add flavor and color.

Such “ketchups are NOT straight” are absolutely NOT useful for the figure. Starch is a fast carbohydrate. The feeling of fullness from such food does not last long, so you eat much more with the “NOT natural” sauce. In short, eating those extra pounds with "starchy" ketchup is much easier.

But on the other hand, such a “pseudo-ketchup” will get on the shelf with the lowest possible price. Since low price is the main factor of choice for a large part of consumers, most manufacturers do not bother with complex and expensive technology. Inexpensive "chemical" ketchups with starch or gum as a thickener and many additives - dyes, flavor enhancers, etc. are mass-produced.

But let's get back to naturals. Freshly made bottles are filled with ketchup under sterile conditions.

Each bottle with the finished product is hermetically sealed with a cork with a special foil gasket. The sealing gasket protects the sauce from oxygen and bacteria from the air entering the bottle. After filling and packaging, labels are applied to the bottles.

Then the army of ketchup bottles from the column is rebuilt into lines.

After that, the ketchup is packed in boxes and sealed in a film.

Next, the ketchup boxes go to a robot-packer named KUKA. Kuka stacks boxes on pallets, and not just one on top of the other, but in a special order that ensures stability. If necessary, Cook can turn the bottles in the boxes so that the labels “look” outwards.

KUKA robots are made in Germany, each costs about 10 million rubles and can replace a whole team of loaders. In general, human participation on the production line, which produces up to 40 tons of products every hour, is minimized - only six people work here. Their tasks are to control the operation of automation and robots, as well as transport the product ready for shipment to the shipping warehouse.

The formed pallets are placed by KUKA on a machine that wraps them in polyethylene film. The number of layers is regulated depending on how and over what distance the packaged product will be transported.

In this warehouse, stacks of finished products can be stored several floors up to the ceiling. To prevent the product from spoiling, a constant temperature of about 6 degrees Celsius is maintained in the warehouse.

Loading a 20-ton truck with products from the warehouse takes an average of 10 minutes. Up to 8 trucks can be loaded at the same time. During the day, the production is able to ship up to 90 trucks of its products.

How is natural mayonnaise made?

It was possible to get acquainted with the technology of mayonnaise production using an interesting example: the visit of journalists and bloggers to the Nefisa plant coincided with the launch of the production of Mr.Ricco mayonnaise with avocado oil. For the Russian market, this is a novelty, but in Europe and America, turned on the principles of proper nutrition, a similar product has been on sale for several years.

Nefis Group has a reputation as an innovator in Russian market sauces: in 2005, it was under the Mr.Ricco brand that sales of the first mayonnaise in Russia based on quail eggs began.

Mayonnaise on a quail egg has a special, light taste. In addition, quails are extremely rarely carriers of infectious diseases - the same salmonellosis. That is why the classic mayonnaise on chicken egg prepared from pasteurized dried yolk, and fresh yolks in liquid form are added to mayonnaise on a quail egg.

Quail eggs are a useful product: they contain vitamins of groups B, A and PP, amino acids, minerals important for the body, unsaturated fatty acids and lecithin. That is, mayonnaise on quail eggs is not only tasty, but also healthy. Let's just say, more useful than classic mayonnaise, on chicken eggs.

So, in 2017, Nefis picked up the already established global trend and was the first in Russia to start selling mayonnaise with avocado oil.

In 1998, the avocado was listed in the Guinness Book of Records as the most nutritious fruit in the world. Its fruits are rich in vitamin A and potassium, which are good for the heart. Avocados are also a source of healthy fatty acids, such as omega-3 and omega-6. Plus, it contains lecithin, phosphatins and amino acids.

In the system of "proper nutrition" avocado is one of the most popular products. Avocado often replaces butter. Avocados have up to 30% fat, but only 160 calories per 100 grams. For comparison: in butter as much as 717 calories in the same 100 grams - almost 5 times more than in an avocado.

It will seem to someone that the phrases “healthy mayonnaise” or even “mayonnaise and proper nutrition"- oxymorons, absurdity. And yet, taking into account the use of avocado oil, it can be assumed that the new Mr.Ricco mayonnaise is really the most useful (or the least harmful - here it’s clearer for anyone) of all types of mayonnaise on sale.

No, of course, Mr. Ricco Organic mayonnaise with avocado oil is not dietary product. This is a full-fledged, real mayonnaise, but with an extremely useful ingredient in the composition. And a slight aftertaste of avocado allows you to use Mr.Ricco mayonnaise as in traditional dishes, where you need a classic mayonnaise taste, and in culinary experiments - when you want to try something new. Some housewives add, as an experiment, a chopped apple in Olivier or olives in a vinaigrette.

Natural avocado oil is supplied to the production of Nefis from New Zealand. The supplier country was not chosen by chance - agricultural products from "green and clean" (the slogan of New Zealand) are famous for their environmental friendliness.

The remaining ingredients of Mr.Ricco mayonnaise with avocado oil are mainly Russian-made: egg yolk, mustard oil, vinegar, salt, spices - all this comes from different parts of the Republic of Tatarstan and other regions of Russia.

The bags are filled with mayonnaise, then spouts with a twisted stopper are soldered to them.

Ready, hermetically sealed package of mayonnaise looks like this:

The first industrial batch is ready! Mr.Ricco Russian mayonnaise with avocado oil is already sold in some stores, and will soon be available throughout Russia.

Sanitary regime and quality control

"Natural ketchups" and "natural mayonnaises" Mr.Ricco are prepared in perfectly clean, almost sterile conditions. The Nefis enterprise has a standard sanitary regime for this kind of production. On the entire territory you can ONLY be in dressing gowns or overalls, replaceable shoes or shoe covers.

In the sanitary inspection room, it is necessary to treat your hands with an antiseptic (chlorine solution) and walk on a rug soaked in a special disinfectant.

Employees who come into contact with ingredients or open product always wear headgear.

Preheated and carefully filtered air is supplied to all rooms where Mr.Ricco mayonnaises and ketchups are produced using powerful ventilation systems. Many production sites have ultraviolet lamps hanging from the ceiling - as you know, ultraviolet kills many types of microbes in the air. There are especially many UV lamps in the rooms where ingredients are handled and sauces are cooked.

In general, Mr. Ricco's "natural ketchups" and "natural mayonnaises" can be calm for the perfect purity.

Samples are taken from each batch of ketchup and mayonnaise for analysis. On "Stefan" there is a special faucet for this.

A new portion is sent to the laboratory.

For constant quality control of products at the Nefis enterprise, two production laboratories and a research center are equipped. Andrey Vladimirovich Kulikov, Deputy Director General for Innovation and Implementation of NEFIS-BIOPRODUCT JSC, admitted that even many European sauce manufacturers can envy the level of equipment of the laboratories of the NEFIS-BIOPRODUCT group.

Matrix-I spectrometers from the American company Bruker are used to analyze product samples. Several million rubles were spent on the purchase of this equipment, but the price is 100% justified. Based on the ability of various products to absorb a part of the light spectrum of a certain wavelength, the spectrometer almost instantly determines with high accuracy chemical composition and the amount of ingredients included in the product.

The process takes no more than 30 seconds and allows you to control the quality of products even with huge volumes of continuous production. With simpler equipment, instead of 1 analysis on one device, you would have to do 6 different analyzes, and the procedure would take up to 30 minutes - during this time you can release and pack a whole batch of low-quality product, which, if any problems are identified, will then have to be completely disposed of.

The Nefis laboratory is also armed with manual and electronic refractometers and many other types of specialized equipment. For example, in the photo below - a special device that determines the density of ketchup by means of long and monotonous stirring in the flask.

People who make "natural ketchups" and "natural mayonnaises"

There are a lot of representatives of the fair sex among the workers of the plant. The girls are excellent at their job and skillfully manage complex equipment. And, despite the hard and responsible work, they manage to remain friendly and attractive.

conclusions

Ketchup and mayonnaise are products that are completely familiar to Russians, the most popular types of sauces, familiar from childhood. However, the production of these sauces from high-quality natural ingredients, without the addition of artificial thickeners, dyes and flavor enhancers, is a rather complicated and expensive task. Much of the cheap ketchup and mayonnaise available commercially is made using starch and artificial ingredients. This allows you to set a low price for the final product and have no doubt: people will buy without thinking about the naturalness of the ingredients and, as a result, about the health benefits and harm to the figure.

"Nefis" is one of the very few Russian manufacturers of high-quality and healthy "natural sauces" without the addition of "chemistry". Yes, Mr.Ricco ketchups and mayonnaises are not the cheapest, but both the taste and the quality justify the price.

When choosing ketchup for a barbecue or mayonnaise for a salad, you need to carefully study the composition: no starch means “natural”. Or you can take Mr. Ricco without hesitation - all sauces of this brand are definitely made without the addition of starch and "chemistry", as we were convinced during the reporting and tasting of the product.

What is called, note to the hostess: how to distinguish “natural ketchup” from “starch ketchup”? It is enough to conduct a simple experiment. Complex equipment is not required: a teaspoon of ketchup, an empty cup or glass, some water and a few drops of ordinary iodine, as well as a syringe or pipette.

The essence of the experiment is simple: as you know, reacting with iodine, starch acquires a bright blue hue. So we take some ketchup, add water. The difference is already noticeable - pectin-based ketchup dissolves in water, and starch-based ketchup sits at the bottom of the glass with a tight cork.

After adding water with a pipette or syringe, we drip iodine into the glasses.

As you can see, Mr.Ricco natural ketchup does not enter into any reactions - there is no starch in the composition, there is nothing to react to iodine. Red ketchup + brown iodine = dark red ketchup.

A much more interesting transformation occurs with starch ketchup. Ketchup almost instantly turns blue-black, only the sediment adhering to the bottom retains its red color.

A simple experiment from the elementary organic chemistry course will help expose unscrupulous manufacturers who do not indicate the presence of starch in their products. With the help of iodine, starch can be detected not only in ketchup and mayonnaise, but also in dairy products (yogurt, cottage cheese, cheese) and even in sausages.

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