Shelf life of milk sauces. Sauces, types of sauces, preparation, storage

Industrial sauces

The food industry produces various sauces, many of which have a very spicy taste (tkema?li, "Yuzhny" sauce, curry, hunting sauce, etc.). They are served in non-| large quantities for dishes such as kebabs, lula kebab, etc., or used as additives in the preparation of culinary sauces.

Use of industrial sauces By-.\ allows you to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and other dishes, or derivatives are prepared based on them.

Spicy tomato sauce. It is prepared from fresh tomatoes| or tomato puree with the addition of sugar, vinegar, salt, onions, garlic and spices. Used in the preparation of meat, fish and vegetable dishes.

Kuban sauce. It is produced by evaporation! midors with sugar, garlic, salt, vinegar, spices.] Add to meat sauces and mayonnaise. The sauce can be used when serving meat, fish and vegetable dishes, as well! for seasoning borscht and cabbage soup.

Ketchups. They are also produced from tomatoes or tomato puree with various additives, but the tomato content in them is lower. To give the required consistency: thickeners (modified starches; etc.) are added to ketchups.

Southern sauce. It has a very pungent taste and a strong spicy aroma. The sauce is prepared from soybean fermented hydrolyzate with the addition of applesauce, tomato paste, liver, vegetable oil, spices, herbs, onions, garlic, raisins, vinegar and wine (Madeira). Served with oriental dishes, added to red meat sauces and mayonnaise.

Sauce tkemali It is prepared from tkemali plum puree with the addition of basil, cilantro, garlic and red hot pepper. It has a sharp sour taste. Served with Caucasian cuisine.

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

In addition to ready-to-eat sauces, the food industry produces concentrates of white, mushroom sauces and their derivatives. They are a powder that

Chapter 2. Sauces

Before use, dilute with water in the required amount and boil for 2-3 minutes, then add butter. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, sauteed flour, tomato powder, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.

The quality of the sauce is determined by consistency, color, taste, and aroma. When assessing the quality of sauces with fillers (onion, onion with gherkins, etc.), the shape of the cut and the amount of filler are taken into account.

Hot sauces with flour should have consistency liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of brewed flour and particles of ungrated vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce for stuffing should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no lumps of fat on the surface of the sauce.

In Polish and rusk sauces, the oil should be transparent. The eggs for the Polish sauce are coarsely chopped.

There should be no oil on the surface of mayonnaise; consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; horseradish for sauce - finely grated.

Sauce color should be characteristic of each group of sauces: red - from brown to brownish-red; white - from white to slightly grayish; tomato - red. Milk and sour cream sauces - from white to light cream color, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the technological process followed.

Taste and the smell of sauce - main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

Section III. Cooking technology

Red sauce main and its derivatives must have! meat taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, bay leaf.

White sauces made with meat broth should have a bouillon taste; it has a slight smell of white roots and onions, with a slightly sour aftertaste. The taste of tomato sauce is pronounced sweet and sour.

Fish sauces should have a sharp, specific smell of fish, white roots and spices.

Mushroom sauces - pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Unacceptable defects in sauces with flour are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste and aroma | vinegar, vegetables and spices. The taste of raw, matte puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar1 should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at a temperature of up to 80°C for 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, cool them to room temperature and place them in the refrigerator at a temperature of 0-5°C. Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce - hot at a temperature of 65-7 (HS for no more than 1-1.5 hours, since during long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at a temperature of 5 "C for no more than a day. Milk sauces medium thickness cannot be stored, they are prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours. Oil mixtures are stored in the refrigerator for several days. To increase shelf life, they are wrapped in parchment, cellophane or plastic wrap and stored at a temperature. 5°C for 3 months Home-made mayonnaise and salad dressings are stored in the refrigerator for 1-2 days, marinades and horseradish sauce are stored chilled for 2-3 days.

The importance of vegetable dishes and side dishes in nutrition is determined primarily by the chemical composition of vegetables and, first of all, by the carbohydrate content. Thus, potato dishes and side dishes serve as the most important source of starch. Dishes made from beets, carrots, and green peas contain a significant amount of sugars.

Vegetable dishes and side dishes are especially important as a source of valuable minerals. Most vegetables are dominated by alkaline ash elements (potassium, sodium, calcium, etc.), so dishes made from them help maintain acid-base balance in the body, since acidic elements predominate in meat, fish, cereals, and legumes. In addition, the ratio of calcium and phosphorus in many vegetables is close to optimal. Vegetable dishes, especially beets, are a source of hematopoietic microelements (copper, manganese, zinc, cobalt).

Although vitamins are partially lost during heat treatment, vegetable dishes and side dishes cover the bulk of the body's need for vitamin C and a significant portion for B vitamins. Parsley, dill, and onion, which are added when serving, significantly increases the C-vitamin activity of dishes.

Despite the low content and inferiority of most plant proteins, vegetable dishes serve as an additional source of them. When vegetables are combined with heat, fish, eggs, cottage cheese and other protein products, the secretion of gastric juice almost doubles and the absorption of animal proteins improves.

Section III. Cooking technology

Chapter 3. Dishes and side dishes from vegetables and mushrooms

Flavoring, coloring and aromatic substances contained in vegetables help increase appetite and allow you to diversify your diet.

Vegetables are used to prepare dishes for self-serving in the breakfast, lunch or dinner diet and side dishes for meat and fish dishes.

Depending on the type of heat treatment, boiled, poached, fried, stewed, and baked vegetable dishes are distinguished.

Vegetable side dishes can be simple or complex. Simple side dishes consist of one type of vegetable, and complex ones consist of several. For complex side dishes, vegetables are selected so that they combine well in taste and color. With the help of a side dish, you can balance the nutritional value of the dish as a whole, and regulate its weight and volume.

Meat dishes* are usually served with side dishes of any vegetables. At the same time, side dishes with a delicate taste are more suitable for dishes made from lean meat: boiled potatoes, mashed potatoes, vegetables in milk sauce. It is better to serve dishes of fatty meat and poultry with more spicy side dishes - stewed cabbage, stewed vegetables with tomato sauce. Green peas, boiled potatoes, and mashed potatoes are served as a side dish for boiled meat. For fried meat - fried potatoes, complex side dishes. For boiled and poached fish - boiled potatoes, mashed potatoes. Side dishes of cabbage, rutabaga, and turnips are usually not served with fish dishes.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no lumps of fat on the surface of the sauce.

In Polish and rusk sauces, the oil should be transparent. The eggs for the Polish sauce are coarsely chopped.

There should be no oil on the surface of mayonnaise; consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; horseradish for sauce - finely grated.

Section III. Cooking technology

Red sauce main and its derivatives must have! meat taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, bay leaf.

Fish sauces should have a sharp, specific smell of fish, white roots and spices.

Mushroom sauces - pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste and aroma | vinegar, vegetables and spices. The taste of raw, matte puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar1 should not be bitter or not spicy enough.

Section III. Cooking technology

Chapter 3. Dishes and side dishes from vegetables and mushrooms

Flavoring, coloring and aromatic substances contained in vegetables help increase appetite and allow you to diversify your diet.

Vegetables are used to prepare dishes for self-serving in the breakfast, lunch or dinner diet and side dishes for meat and fish dishes.

Depending on the type of heat treatment, boiled, poached, fried, stewed, and baked vegetable dishes are distinguished.

The quality of the sauce is determined by consistency, color, taste, and aroma. For sauces with fillers, take into account the shape of the cut and the thickness of the filler.

Hot sauces with flour should have the consistency of liquid sour cream, be “velvety”, homogeneous, without lumps of undissolved flour and particles of ungrated vegetables.

The sauce should lightly coat the spoon and drip off it. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and not overcooked.

There should be no film on the surface of the sauce; to do this, sauces are sealed with butter or margarine, that is, small pieces of fat are placed on the surface.

Hollandaise sauce should have a uniform consistency and should not contain grains or flakes of coagulated protein. There should be no oil (fat glitter) on the surface of the sauce. In Polish and rusk sauces, the butter should be free of protein clots. The eggs for the Polish sauce are coarsely chopped. Mayonnaises should not contain oil on the surface. The consistency is homogeneous. Marinades should contain properly chopped and fairly soft vegetables. Horseradish for sauce with vinegar is finely grated.

The color of the sauce should be characteristic of each group of sauces: for red - from brown to brownish-red; for whites - from white to slightly grayish; for tomatoes - red. Milk and sour cream sauces range in color from white to light cream, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the sauce preparation technology.

The taste and smell of the sauce are the main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

Red base sauce and its derivatives should have a meaty taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, and bay leaves. White sauces should have the taste of broths with a subtle smell of white roots and onions, with a slightly sour taste. Tomato sauce has a pronounced sweet and sour taste. Fish sauces should have a sharp, specific smell of fish, white roots and spices, mushroom sauces - the taste of mushrooms and sautéed onions with the smell of flour. Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

In sauces with flour, unacceptable defects are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables, and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. The surface of the sauce is protected with butter, and the container with the sauce is covered with a lid. Basic sauces can be stored for up to three days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce is stored hot at a temperature of 65-70°C for no more than 1-1.5 hours, since during longer storage it darkens due to caramelization of milk sugar - lactose; and the taste of the sauce also deteriorates. The thick milk sauce is stored refrigerated for no more than a day at a temperature of 5°C. Medium-thick milk sauces cannot be stored and must be prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase shelf life, the formed oil mixtures are wrapped in parchment, foil or plastic film. Oil mixtures cannot be stored for a long time, since the surface of the oil is oxidized by atmospheric oxygen and turns yellow when exposed to light. This also leads to a deterioration in taste.

Industrially prepared table mayonnaise is stored at a temperature of 18°C for up to 45 days, and at a temperature of 5°C for 3 months. Mayonnaise sauce prepared at a catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10-15 ° C in non-oxidizing containers; dressings are stored in bottles.

Marinades and horseradish sauce are stored refrigerated for 2-3 days in the same container with a closed lid.

Questions and tasks for review

1. By what criteria are sauces classified?

2. What sautés and broths are used to prepare sauces?

3. Draw up a technological scheme for preparing the red main sauce.

4. How are white base sauces made with meat and fish stock?

5. Draw up a technological scheme for preparing tomato sauce.

6. What amount of flour is needed to prepare 5 liters of medium-thick milk sauce?

7. For what dishes are sour cream sauce and its derivatives used?

8. Draw up technological schemes for preparing sauces based on butter.

9. Name the quantity of products required to prepare 1000 g of salad dressing, mustard dressing.

10. How is vegetable marinade with tomato prepared and what is it used for?

11. Draw up a technological scheme for preparing fish jelly.

12. How are sweet sauces made from apricots and apples?

Hot sauces with flour should have the consistency of liquid sour cream (liquid sauces), be elastic, homogeneous, without lumps of brewed flour and particles of ungrated vegetables. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce for stuffing should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Hollandaise sauce should have a uniform consistency, without grains or flakes of coagulated protein. There should be no lumps of fat on the surface of the sauce.

In Polish and rusk sauces, the oil should be transparent. The eggs for the Polish sauce are coarsely chopped.

There should be no oil on the surface of mayonnaise; consistency is homogeneous.

Vegetables in marinades should be neatly chopped and soft; horseradish for sauce - finely grated.

Taste and smell of sauce- main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.

The main red sauce and its derivatives should have a meaty taste with a sweet and sour taste and the smell of onions, carrots, parsley, pepper, and bay leaves.

White sauces based on meat broth should taste like broths with a slight smell of white roots and onions, with a slightly sour taste. The taste of tomato sauce is pronounced sweet and sour.

Fish sauces should have a sharp, specific smell of fish, white roots and spices.

Mushroom sauces - pronounced mushroom aroma.

Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.

Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables and spices. The taste of raw tomato puree and too sour taste are unacceptable.

Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.

Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce - hot at a temperature of 65-70°C for no more than 1-1.5 hours, since during long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at 5°C for no more than 24 hours. Medium-thick milk sauces cannot be stored; they must be prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours. Oil mixtures are stored in the refrigerator for several days. To increase shelf life, they are wrapped in parchment, cellophane or plastic wrap. Industrially produced mayonnaise is stored at 5°C for 3 months. Home-made mayonnaise and salad dressings are stored in the refrigerator for 1-2 days, marinades and horseradish sauce are stored chilled for 2-3 days.

Features of sauce design

Mushroom sauces are not independent dishes. They are used to improve the aroma, taste, and appearance of dishes. Sauces are served in special dishes - gravy boats, rosettes and other small dishes. Sauces are also used to decorate dishes. There are many techniques for painting with sauces. From ordinary simple strokes to entire compositions. The sauces themselves are not just released, they are often decorated with a bunch of curly parsley, this simple method adds appetizing and unusualness. Also, very often, a piece, slice or small part of the product that serves as the basis for its preparation is carefully placed on the surface of the sauce, so that it does not fall through or turn over.

Rules for dispensing and storing sauces

Sauces are judged by consistency, color and taste. They have a uniform consistency, varying degrees of thickness depending on the amount of flour, liquid and other incoming products, which must be finely chopped or pureed. A film on the surface of hot sauces is unacceptable.

The color of the sauces corresponds to the main product from which they are prepared. The red sauce should be dark red in color; white, milk, sour cream - from white to cream; tomato - red, mushroom - brown; marinade - orange, etc.

The taste of the sauces should be like the broths used (meat, fish, mushroom) or milk and sour cream with some deviations; red sauce - with a sweet and sour taste and the smell of roots; white - with a slightly noticeable smell of roots; tomato - with a sweet and sour taste. Milk with a burnt smell and too sour sour cream should not be used to prepare sauces.

Before serving, hot sauces are stored in a water bath (bain-marie) in a container with a lid. To prevent a film from forming during storage, sauces should be stirred periodically or pieces of butter should be placed on the surface of the sauce.

The storage temperature of different sauces is not the same. Depending on the type of sauce, it ranges from 40 to 80°.

Sauces based on meat, fish and mushroom broths can be stored hot in a water bath (bain-marie) for no more than 4 hours at a temperature not exceeding 85°. If sauces need to be stored longer than the specified period, they must be refrigerated and reheated as needed. Sauces that are chilled and then reheated taste better than hot sauces that have been stored for a long time. Basic sauces as semi-finished products can be stored for 2-3 days at a temperature of 0-5°.

The thick milk sauce can be stored refrigerated for 24 hours; medium-thick sauce after preparation must be used immediately; liquid sauce should be stored for no more than 11/2 hours at a temperature no higher than 65-70°. At temperatures above this and for longer periods of storage, the sauce becomes red due to caramelization of sugars.

Sour cream sauces are stored at a temperature of 75 °C for no more than 2 hours from the moment of preparation.

The main defects of sour cream sauces are the use of low-quality sour cream - with high acidity, foreign flavors or insufficient sour cream. In addition, there may be defects depending on the flour sauteing - a burnt taste, lumpiness. If the sauce is not boiled well, you can smell raw sour cream.