Ardent admirer’s ketchup argues that this sauce can eat even a newspaper. They add your favorite seasoning into all sorts of dishes and products, including tomatoes
Called ketchup sauce, which are key ingredients tomatoes, spices (salt, pepper) and vinegar. This is one of the most popular condiments now: it is added to appetizers, salads, hot dishes and more complex sauces.
Interestingly, the ancestral home of ketchup called China. Its ancient recipe is radically different from the modern: the previously prepared sauce of anchovies, beans, mushrooms, walnuts, wine and spices. In the XVII century this condiment first brought to England, where it was called catch-up. Europeans liked it, so it quickly spread through the Old Continent. First, based on tomato ketchup was prepared only in the XIX century and the modified recipe seasoning common in our time, was invented in the early twentieth century in the United States.
In classical composition includes ketchup tomatoes (pureed or paste), which are the basis of this sauce, as well as water and spices. Tomatoes for the seasonings are carefully selected, and then they are washed and crushed. The next step — heating of the mass to 95 ° C and pass it through a sieve to get rid of grains and skin. At this preparatory stage of production goes into the evaporation process to form a puree or paste. The longer the process will be, the denser the final product will turn out. The share of this paste prepared exclusively from fresh tomatoes, ketchup class «extra» and «premium» should be ideally at least 40% of the total mass, ketchup «higher» category — 30%, and the product of «economy class» — 15 %. Lack of tomato paste usually compensates beet, plum or apple puree, arched thickeners such as flour, starch and gum. Cheap ketchups also contain vinegar and citric acid — as equivalent natural tomato acids.
Modern types of this sauce is impossible to imagine without adding different spices and seasonings , particularly onions, garlic, carrots, bell peppers and sharp , olives, herbs, pickles and mushrooms. In ketchups «premium» of these solids must be at least 27%, and in the category of «economy» — 14 %. By the way, better to buy ketchup in a glass container, through which you can evaluate the product. More brown sauce indicates the presence in it a considerable number of vegetable or fruit puree, and if it introduces air bubbles, then it starts to wander — this indicates a violation of preparation technology.
It’s no secret that most of the industrial production of ketchups contain various preservatives, stabilizers and flavorings, but their concentration is, unfortunately, not always minimal. Therefore, the most «reliable» and useful is ketchup, cooked himself. Often it is cooked with tomatoes, peppers and onions, as well as vegetable oil and spices. All ingredients scroll through a meat grinder and stirred, then seasoned with spices and cook for 1.5 hours.
Composition and useful properties of ketchup
Natural and prepared with all the necessary rules ketchup (especially home-made) is a very useful product. If it contains the right amount of red fresh tomatoes and red peppers, then he is rich pigment such as lycopene. This substance differs obvious antitumor effect; moreover, it reduces the likelihood of developing cardiovascular problems. Lycopene strengthens the walls of capillaries and vessels, normalizes cholesterol metabolism, and stimulates digestion and peristalsis of smooth muscle. Another interesting fact: when the amount of the pigment is heated in tomato is not reduced, as it generally happens with different vitamins, but on the contrary — is increasing. Enough just 15 minutes to process these vegetables high temperature to the concentration of lycopene increased 1.5 times.
Tomatoes are also rich in vitamins B, K, P and PP, but by the content of ascorbic acid, they are not inferior to citrus. The composition consists of tomatoes and salts of magnesium, potassium, iron, calcium and phosphorus, which in the primary heat treatment is not destroyed. In addition, high-quality natural ketchup in finished form already present serotonin (the happiness hormone) and tyrosine, already turning into serotonin in the body.
Harm and contraindications ketchup
Tomato sauce unimportant quality, containing a variety of artificial dyes can cause many diseases, not only in adults but also in young palates. Use of cheap substandard product causes inflammation or worsening digestive diseases, the development of pancreatitis, and allergic reactions. Ketchup cannot be abused to those who have broken metabolism and observed extra pounds. Modified starch and different colors, make up, ketchup only aggravate the situation.