Sauces are generally shaped like a liquid or semi-liquid. When served with meat, vegetables or desserts, sauces will give a distinctive taste, extra nutrients and moisture that give depth to the dish more interesting.
Sauce and soy sauce is the main sauce on most dishes Indonesia. If to a Chinese restaurant that provides food, especially noodle meatballs, usually at the dinner table has available a variety of bottles or place used to accommodate a tomato sauce or chili sauce.
The main ingredient needed in the manufacture of sauces include: water, sugar, salt, vinegar, garlic and thickeners. Sometimes also added food coloring, flavoring, and food preservatives. Textile dyes and preservatives nonfood certainly should not be used.
The quality of the sauce judged on several factors, among others, viscosity and appearance should be smooth with no lumps, but maintained a special flavor and taste particularly well served to have a beautiful luster.
Generally, sauce thickeners used was flour. For the sauce with a flour thickener, the viscosity is determined by the amount of starch added. The more starch is added, the resulting thick sauce.
Flour which is used as a thickener such as flour, rice flour and cornstarch (corn). Thickeners derived from wheat, among others slury and roux. Slury made from raw rice flour is added to liquid (water, broth, milk) while the roux from the butter is added to flour.
As for other types of thickeners used are cornstarch (fresh cream), liaison (milk and egg yolk) and egg yolk (egg yolk).
The use of thickener in the sauce does not have the ADI (Acceptable Daily Intake) specifically because of the materials commonly used as a thickener types including food additives GRAS (Generally Recognized As Safe). According to the FDA (1997), not including the GRAS food additives and include substances that are safe and no toxic effect.
Modified starch is used sparingly in the way of good food production. This statement is in accordance with RI Permenkes. No.722/Menkes/Per/IX/88 on Food Additives (BTP) for emulsifiers, pemantap, and thickeners.
No need to worry about security in terms of thickening the sauce ingredients because the material used is a material that is safe for health.
The intensity of red in the sauce is very dependent on the amount of dye is added. Level of durability is determined by the processing applied and the amount of preservatives used. If the process of processing (especially cooking) is done correctly, the product itself to be durable, so it is not necessary that excess preservatives.
That we are not deceived by the packaging, color or appearance of products, it's good to always look at the information listed on the packaging label. The most necessary thing to note is ingridien (the composition of the constituent materials), nutrient composition, expiration date, weight, content, and the name and address of manufacturer.
Price factor also needs to be considered. Product quality is always associated with more expensive production costs, so the selling price becomes more expensive.
Author
Wahyudi
Student Department of Food Science and Technology, Bogor Agricultural University.
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