User:Korkemxx/Ketchup

Ketchup — sauce, the main components of which are tomatoes, vinegar, sugar and spices (salt, red and black pepper and others).

Medical aspect
V. V. Pohlebkin divides ketchup into Western European (for home cooking), English (for industrial cooking) and Chinese. Western European ketchup does not contain sugar, while in Romania and Hungary sugar is added. English ketchup contains quite a lot of sugar, as well as onions and celery. Chinese ketchup contains cinnamon and more vinegar than the other options.

Fish sauce with fruits was discovered by English colonizers in the territory of modern Malaysia (perhaps the future of Singapore), because the name was borrowed from the Indonesian-Malay kōchap, with some re-sounding in English. The etymological dictionaries are given the following variants of borrowing:


 * 1) In Cantonese  dialect sause is called koechiap, in Malay and Indonesian —Malay. kĕchap, from Keith. Trad. 茄汁, Pinyin: qiézhi, pall.: tsezhi, literally: "eggplant juice". From English. ketchup from Chinese 鮭汁 (chinese. kōe — salmon or atlantic salmon and tsiap — sauce).

History
The ancestral home of ketchup is China. In the XVII century in England from Asia imported sauce made from anchovies, walnuts, mushrooms and beans. It also included brine of salted fish or shellfish, spices, garlic and wine — tomatoes were not included in the oldest preserved recipe. In England it was called catchup or ketchup. Seasoning was successful and quickly spread in Europe. From the initial version now there are only little-known recipes of ketchup from mushrooms and olives.

Tomato-based ketchup recipes have been appearing in American cookbooks since the early 19th century. Before others, in 1801, appeared in print recipe Sandy Edison. Later (in 1812) James Meese's recipe was published. In 1824, the recipe for tomato-based ketchup appears in Mary Randolph's cookbook, the «Housewife of Virginia».

A modified recipe of ketchup, which is widespread now, appeared in the early XX century in the United States as a result of discussion of the need for the application sodium benzoate preservative. Industrialists, in particular Henry J. Heinz, produced ketchup on the basis of thick tomato paste obtained by vacuum evaporation without heating. Unlike unpaired tomato juice, pasta can be stored at room temperature for a long time. Over time, the density has become a valuable property of ketchup, and to achieve it, some manufacturers add starch. Concern Heinz remains the largest ketchup producer untill present tense. The density of ketchup on the example of the product of this company can be judged by the fact that the speed of its outflow from the bottle is 0.028 miles per hour (about 45 meters per hour).

See. also
In theory, ketchup, like marinara sauce and also tomato paste, unlike with  high content of antioxidant lycopene, but in practice it is not always true due to the fact that the "store" sauce in the cooking process is exposed to complex technological impacts. In addition, standard ketchup contains a significant amount of additives, including preservatives, which are quite often harmful to health.

In Russia, ketchup along with mushrooms, flask sour cream and other products is prohibited for food in schools, institutions of primary and secondary vocational education


 * Krasnodar sauce Mayonnaise