Southern sauce technological map. Hello everyone! (Sauces) Or maybe someone knows the exact (with grams) recipe for “Southern sauce”? To prepare Yuzhny sauce, you can use various types of red or white dry wine, for example, this

1. Application area

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare red main sauce, the following raw materials are used:

My note. Brown broth. Raw meat bones, rinse, finely chop, place on a baking sheet and fry in the oven until brown. 20-30 minutes before the end of frying the bones, add the roots and onions cut into large pieces. Place the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at low simmer in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley left over from peeling these vegetables, as well as their herbs. The cooked broth should have a dark brown color with a reddish tint, the taste of a strong meat broth and the smell of roots. The prepared brown broth is used to make the main red meat sauce.

2.2. The raw materials used for the preparation of red sauce must comply with regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1. Recipe for red main sauce.

4. Technological process

4.1. Chopped onions and carrots are sautéed with fat, tomato puree is added, and sautéing continues for another (10-15) minutes.

4.2. Preparation of raw materials for the production of red sauce is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments” (1996)

Sifted wheat flour is sautéed at t = (150-160)°C, stirring occasionally in a stovetop dish or baking tray in an oven in a layer of no more than 4 cm until light brown. The flour sauté, cooled to (70-80) °C, is diluted with warm broth in a ratio of (1: 4), stirred thoroughly and boiling brown broth is added, then vegetables sautéed with tomato puree are added and boiled at low boil for (40-50) minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, strain the boiled vegetables into it and bring to a boil.

5. Registration, submission, sale and storage

5.1. The main red sauce is served in small portions in gravy boats of various capacities - from one to several servings.

5.2. Serving temperature - (65-75) °C.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish

6.2. physical and chemical indicators

6.3. microbiological indicators

7. Nutritional and energy value of the dish

Process flow diagram for the production of red sauce

The procedure for drawing up a technological map. Routing — departmental technical document, compiled for production workers (cooks, confectioners) in order to ensure the correctness of the technological process and ensure the calculation of the amount of raw materials and semi-finished products required to prepare a batch of products.

IN technological map are given:

Recipe for a dish (product) for one serving (in pcs.);

Product consumption per number of servings (items) most frequently produced by the enterprise (100, 150, etc.);

Description of the technological process and method of preparing the dish (product);

Quality indicators of finished products.

The recipe for a dish (product) is given in accordance with the current collections of recipes, price lists or other departmental technical documentation indicating the standards for laying raw materials by gross and net weight. Product consumption per batch (100, 150 servings) is indicated by net weight.

The technology for preparing a dish (product) is described in detail, indicating the processing features of this type of raw material, the temperature and duration of heat treatment, as well as the method of dispensing the dish.

The quality of the finished product is characterized by organoleptic indicators, noting the special characteristics of a given dish (product).

Example. TTK

"I affirm"

restaurant director K. Ivanov

"__"___________200__g.

Technical and technological map No. 1 for main red sauce

1 area of ​​use

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare red main sauce, the following raw materials are used:

My note. Brown broth. Raw meat bones, rinse, finely chop, place on a baking sheet and fry in the oven until brown. 20-30 minutes before the end of frying the bones, add the roots and onions cut into large pieces. Place the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at low simmer in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley left over from peeling these vegetables, as well as their herbs. The cooked broth should have a dark brown color with a reddish tint, the taste of a strong meat broth and the smell of roots. The prepared brown broth is used to make the main red meat sauce.

2.2. The raw materials used for the preparation of red sauce must comply with regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1. Recipe for red main sauce.

4. Technological process

4.1. Chopped onions and carrots are sautéed with fat, tomato puree is added, and sautéing continues for another (10-15) minutes.

4.2. Preparation of raw materials for the production of red sauce is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments.” (1996)

Sifted wheat flour is sautéed at t=(150-160)°C, stirring periodically in a stovetop dish or baking tray in an oven in a layer of no more than 4 cm until light brown. The flour sauté, cooled to (70-80) °C, is diluted with warm broth in a ratio of (1: 4), stirred thoroughly and boiling brown broth is added, then vegetables sautéed with tomato puree are added and boiled at low boil for (40-50) minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, strain the boiled vegetables into it and bring to a boil.

5. Registration, submission, sale and storage

5.1. The main red sauce is served in small portions in gravy boats of various capacities - from one to several servings.

5.2. Serving temperature - (65-75) °C.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish

6.2. physical and chemical indicators

6.3. microbiological indicators

7. Nutritional and energy value of the dish

Process flow diagram for the production of red sauce

Example. TK

ROUTING

Name of dish "Beef Stroganoff"

Recipe No. 000 “Collection of dish recipes”, 1996, part 1.

Output of semi-finished product 400

Dish yield 100/100/150 (my note: a lot of fried meat; sauce with onions; side dish - potatoes)

Head of the enterprise _______________________

Head production ___________________________________

Example. Calculation card

Do you remember in Soviet times there was such a sauce - “Yuzhny”?
I barely remember him anymore. But in many cookbooks of the Soviet period it is mentioned as an ingredient.
I wonder if there is an analogue now? Or what can replace it? And the most interesting thing is how to cook it at home?

Some official information:

Southern sauce

Yuzhny sauce is produced by the canning industry. It consists of various products and a large number of seasonings and spices.
Yuzhny sauce is supplied to catering establishments packaged in 0.35; 0.5 and 3.5 kg in glass, hermetically sealed containers.
It is recommended to receive the “Yuzhny” sauce in small packaging in order to always have it fresh. An opened jar of sauce must be stored in a refrigerator.
“Yuzhny” sauce is used as a seasoning in the preparation of various dishes from fried meat or fish and national dishes (skewered meat and fish products, kebabs). It can also be used as an independent sauce and added to various sauces derived from the main red one - sour cream, mayonnaise sauce, and also added to boiled crayfish with vegetable salad, to tartines with fried pork.
For dishes such as meat and capital salads, meat and fish vinaigrettes, beef stroganoff, “Yuzhny” sauce is a mandatory seasoning (10-15 g per serving). For meat and fish products fried on a spit, it is served separately in a gravy boat (at least 30 g).
The norm for adding “Southern” sauce to various salads and vinaigrettes, beef stroganoff is 10-15 g per serving, for second meat and fish courses fried on a spit, 30 g, in sauces 30-50 g.
“Yuzhny” sauce gives dishes a sour-spicy taste.

(Sauces and spices. Cook's library. State Trade Publishing House, 1959)

Southern sauce

This sauce contains enzymatic soy sauce, applesauce, tomato paste, sugar, salted liver, vegetable oil, garlic, onion, raisins, pepper, ginger, cloves, cinnamon, Madeira wine, nutmeg, cardamom. "Yuzhny" sauce has a pungent taste and spicy aroma.
It is applied to cold and hot fried meat, fish, and added to salad dressings and red hot sauces to give them a spicy, piquant taste.

("Cooking", 1959)

Now for the recipes.

Number times

Ingredients:
- carrots 2 kilograms
- onions 0.5 kilograms
- garlic 1 head
- tomatoes 2 kilograms
- hot pepper 2-3 pods
- sugar 0.5 cups
- vinegar 9% 1/4 cup
- bay leaf 2 pieces
- vegetable oil 1 cup
- salt 1 tablespoon
- nutmeg (to taste)
Cooking method:
1. Mince vegetables, except garlic, add sugar, salt, vegetable oil, vinegar. Cook over low heat, stirring, for 1-1.5 hours.
2. 5 minutes before readiness, add bay leaf and chopped garlic, season with ground nutmeg. Place the sauce in sterilized jars, roll up and wrap.
(WITH)

Number two

Industrially produced "Yuzhny" sauce contained soy sauce, applesauce, tomato paste, wine, pounded salted pork liver, vegetable oil, sugar, garlic, onions, raisins, spices (pepper, ginger, cloves, cinnamon, nutmeg, cardamom). The recipe, which is quite cumbersome for home use, can be simplified and prepared as follows: “Yuzhny” sauce.

Products
broth 1 cup
sour cream 0.5 cups
flour 1 tbsp. spoon
butter 1 tbsp. spoon
tomato paste to taste
bay leaf to taste
onion 1 pc.
spices (nutmeg to taste

Lightly fry the flour in butter, dilute with hot broth, add sour cream, bay leaf and cook over low heat for 10 minutes. 3-5 minutes before the end of cooking, add chopped, lightly fried onions and tomato paste. Add nutmeg or other spices to taste to the Southern sauce.

Number three

Mince vegetables, except garlic, add sugar, salt, vegetable oil, 9% vinegar - 1/4 cup. .
Cook over low heat, stirring, for 1-1.5 hours.
In 5 min. until ready, add bay leaf and chopped garlic.
Place the sauce in sterilized jars, roll up and wrap.

Ingredients: 2 kg carrots, 0.5 kg onions, 1 head of garlic, 2 kg tomatoes, 2-3 pods of hot pepper, 0.5 tbsp. sugar, 1 tbsp. vegetable oil, 1 tbsp. l. salt.

“Yuzhny” sauce was incredibly popular in the 80s of the last century and was sold everywhere. And then for some reason they stopped producing it. However, many people love it and do not want to leave it in the “Soviet past”, trying to cook it at home.

Is there an exact recipe?

Producing a factory-made product at home is not always easy. The exact recipe for “Yuzhny” is known to a small number of people these days. And without any deviations, it is almost impossible to follow the cooking technology (even if it were precisely known) in an ordinary kitchen without special equipment. As well as stocking up on all the necessary ingredients.

The seasoning included:

• applesauce;
• salted pork liver;
• raisin;
• soy sauce;
• sunflower or olive oil;
• sugar;
• Madeira;
• tomato paste;
• dried onions;
• garlic;
• vinegar;
• spices.

While it is easy to purchase soy sauce or vegetable oil, salted liver is much more difficult to obtain. Of course, you can figure out how to pickle it (which is not always safe), but so much trouble for the sake of one sauce?

Many have tried to reproduce the recipe, adjusted for modern times. Some did it better, others worse. There is a cooking method that does not require much effort, but allows you to get a sauce that tastes like “that one” - “Southern”.

Southern sauce recipe

This seasoning can be sealed for long-term storage. It is prepared in fairly large portions, poured into sterilized jars and closed with screw caps. Yuzhny sauce must be stored in the refrigerator. However, the recipe is simple and is also suitable for cases when there are no supplies and the sauce is needed quickly (for example, before a sudden picnic).

Cooking time: 40–60 minutes.

From the specified amount of products you will get a liter jar of seasoning.

Products you will need:

• 200 g apricot juice;
• 2 tbsp. l. refined vegetable oil;
• large sour apple;
• small onion;
• 150 g tomato paste;
• 100 g soy sauce;
• 100 ml of dry wine (it doesn’t matter, red or white, you can replace it with sour apple juice);
• 50 g apple cider vinegar;
• Art. l. cognac (you don’t have to add it);
• 2 tbsp. l. Sahara;
• 1 tbsp. l. starch;
• 2 cloves of garlic;
• 10 black peppercorns;
• 3 peas of allspice;
• 2 cloves;
• 1 box of cardamom;
• a pinch of nutmeg, ginger and cinnamon (it is recommended to grind dry seasonings immediately before adding to the sauce).

Preparing the sauce:

1. Place spices in a saucepan: ginger, cinnamon, nutmeg. Grind cardamom, peppercorns, cloves in a mortar and add to other seasonings. Place carefully chopped garlic and finely chopped onion, soy sauce and wine there. Let the mixture boil, making sure to stir it regularly. After this, cook until done for 3-5 minutes.
2. Remove the mixture from heat and leave covered for about twenty minutes. During this time, the liquid will need to be stirred several times. Then strain through cheesecloth or a sieve.
3. Heat vegetable oil in a frying pan. Place a chopped apple in it (it must be peeled, cored and grated, passed through a blender or simply finely chopped), pour in apricot juice. When the liquid boils, cover the saucepan with a lid and cook at low temperature until the apples are completely softened. Pass the resulting puree through a sieve.
4. Combine apple-apricot and wine-soy mixtures, tomato paste, sugar, cognac. Bring to a boil and cook for a few minutes. Pour in vinegar.
5. Starch must be diluted in cold water and added to the rest of the ingredients. Bring the mixture to a boil again.

“Yuzhny” sauce is served with oriental dishes, added to salads, hot sauces, and various snacks. It can be served separately with meat, fish, and vegetables.

In contact with

Yuzhny sauce, a famous product of the Soviet food industry, was discontinued more than 30 years ago, but even today there are people who want to make it according to the original recipe.

It had a sharp, sweet and sour taste and a characteristic aroma of spices and fruits included in its composition.

Yuzhny sauce was an ingredient in many meat, vegetable and fish dishes that could be found in Soviet-era cookbooks. It was served with boiled rice, fried poultry, kebabs, added to salads and vinaigrettes, hot colors to add a piquant taste.

Southern sauce (GOST)

This recipe is not known to everyone, and most often the popular sauce is prepared using a simplified technology that is more suitable for home use. I must say that it is not so easy to get real “Southern” sauce at home. contains information from which it is clear that the product is multi-component and is prepared using special equipment under pressure.

What do you need

To prepare 1 kilogram of finished dish you will need the following ingredients (in grams):

• Enzymatic, which is prepared in the traditional way) - 102.5.
• Enzymatic pressing (residues after separation of the liquid component) - 36.1.
• Applesauce - 153.5.
• Granulated sugar - 153.5.
• Tomato paste - 30.7.
• Vegetable oil - 25.5.
• Salted liver - 51.1.
• Dried onions - 27.6.
• Garlic - 15.3.
• Mustard powder - 11.2.
• Raisins - 61.3.
• Red pepper (can be black) - 0.71.
• Allspice - 2.6.
• Cinnamon and cloves - 1.74 each.
• Ginger - 0.82.
• Bay leaf - 0.51.
• Vinegar - 306.7.
• Salt - 30.7.
• Madera - 7.6.
• Cardamom - 0.8.
• Nutmeg - 0.51.

In Soviet times, salted liver was produced in canned form. Today you can make it yourself. The liver is cut into thin slices, sprinkled with plenty of salt and placed in the refrigerator for two weeks. Then it is taken out and washed. Many people believe that preparing sauce with liver is only possible in industrial production. This is a matter of personal choice, so liver may not be added to the dish.

You can buy them ready-made or strain baked Antonov apples through a sieve.

Fermented soybeans are used as enzymatic pressing.

Procedure

1. Soak dried fruits overnight in soy sauce.
2. Grind the liver and dried fruits in a blender, and spices and beans in a coffee grinder.
3. Now heat treatment is required. Place all ingredients in a saucepan (except Madeira) and cook over medium heat for 30 minutes, stirring.
4. Remove the sauce from the heat, cool and add Madeira.

To get as close to industrial technology as possible, you can seal the pan with the ingredients with a dough of flour, water and salt and place it in an oven preheated to 140 degrees for an hour and a half.

The result was an almost original “Yuzhny” sauce. It is problematic to follow the recipe according to GOST at home. However, they say that if you adhere to this technology, you get exactly the taste that was familiar to many Soviet people.

Can I cook it at home?

Surely someone is interested in how to prepare “Yuzhny” sauce in other ways, because the industrial recipe is too complicated for use at home. As you know, modern housewives, in order to save time, try to choose simplified options, and this is how a new recipe appears. Homemade Southern sauce has lost some ingredients and replaced some with others. The constant ingredient remains tomato paste or fresh tomatoes, the rest is to taste.

Recipe No. 1

What do you need

• broth - 1 glass;
• flour - a spoon;
• sour cream - half a glass;
• butter - a tablespoon;
• onion - one piece;
• bay leaf and tomato paste - to taste;
• nutmeg (or other spices) - to taste.

Procedure

1. Lightly fry the flour in butter, pour in the hot broth, add sour cream and bay leaf and cook for about 10 minutes over low heat.
2. Lightly fry the onion with tomato paste and add to the dish five minutes before the end of cooking.
3. Add nutmeg to taste (or other spices) to the finished sauce.

Recipe No. 2

What do you need

• tomatoes and carrots - two kilograms each;
• onions - ½ kg;
• hot pepper - two pods;
• garlic - one head;
• vinegar (9%) - a quarter glass;
• sugar - half a glass;
• vegetable oil - a glass;
• bay leaf - two pieces;
• salt - a tablespoon;
• nutmeg - to taste.

Procedure

1. Grind all the vegetables (except garlic) through a meat grinder, add salt, sugar, vinegar, vegetable oil, cook, stirring, over low heat for about one and a half hours.
2. Add chopped garlic and bay leaf five minutes before cooking.
3. Add ground nutmeg to the finished sauce.
4. Place in sterilized jars and seal.

Recipe No. 3

What do you need

• sweet and sour apple - 1 piece;
• soy sauce - 100 milliliters;
• tomato paste - 150 ml;
• or apricot - 200 ml;
• dry white wine - 100 ml;
• onions - one small onion;
• cognac - two tables. spoons;
• garlic - two cloves;
• peas - three pieces;
• black peppercorns - 10 pieces;
• vegetable oil - two tablespoons;
• cloves - two pieces;
• cardamom - one piece;
• apple cider vinegar - 50 ml;
• granulated sugar - four teaspoons;
• starch - teaspoon;
• ground cinnamon - a pinch;
• ground nutmeg - a pinch;
• fresh ginger - 10 grams.

Procedure

1. Finely crushed cloves, cardamom and pepper in a mortar, pressed garlic and ginger and finely chopped onion into an enamel bowl, add cinnamon, nutmeg, wine and soy sauce. Place on the fire, bring to a boil and cook with constant stirring for about three minutes. Remove from heat, cover and leave for 20 minutes. Stir every five minutes.
2. Peel the apple, remove the core, chop finely. Heat a frying pan with vegetable oil, place the apple in it, add juice and bring to a boil. Cover with a lid and keep on low heat until the apples are soft, but do not allow them to burn.
3. Beat the infused mixture of soy sauce and spices in a blender, add the apple mixture to it and beat again. If desired, all this can also be passed through a sieve so that there are no large particles.
4. At the next stage, add cognac, tomato and sugar to the mixture, put on fire, let it boil and cook at low boil, stirring, for about two minutes.
5. Pour vinegar and starch previously diluted in cold water (three tablespoons) into the mixture.
6. Southern sauce is ready. All that remains is to put it in jars and put it in the refrigerator. It should be approximately 900 milliliters.

Finally

“Yuzhny” sauce prepared according to simplified recipes, of course, is not that. Unfortunately, it is most likely impossible to accurately reproduce a beloved industrial product.