flavor	vegetable
brand	Heinz demiglace sauce
Product weight	1 kilogram
meal type	vegan
package weight	1.03 kilograms
product shape	paste
number of units	1 piece
number of products	1

Contents: 1kg
Commercial-use plant-based food demi-glace sauce retort pouch
NPO Veggie Project Japan Vegan Certified Product This demi-glace sauce is recommended for restaurants that want to increase their plant-based menu.

Raw materials/ingredients

Vegetables (onion (Japan), mushrooms, carrots, celery), corn oil, tomato paste, wheat flour, prune puree, sugar, salt, fried onion, almond paste, yeast extract, yeast extract preparation, red wine, grated garlic, grated ginger. , spices, yeast extract powder/thickener (modified starch), coloring (caramel), fragrance, (contains wheat, almonds, and soybeans)

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Product introduction

A plant-based demi-glace sauce made from plant-derived ingredients. The von that makes the most of the umami of vegetables is served with fragrant roux that is carefully stir-fried with vegetable oil and wheat flour. I made red wine that does not use animal ingredients work. It can be used as it is as a sauce or as a base sauce for richness, so the range of plant-based menus will expand. ◆It is a vegan certified product of NPO Veggie Project Japan ◆Heinz Japan was established in 1961. Heinz Japan specializes in western-style cooking sauces such as demi-glace sauce and white sauce, as well as frozen French fries. It is also highly praised for its taste and quality.

Raw materials/ingredients

Vegetables (onion (Japan), mushrooms, carrots, celery), corn oil, tomato paste, wheat flour, prune puree, sugar, salt, fried onion, almond paste, yeast extract, yeast extract preparation, red wine, grated garlic, grated ginger. , spices, yeast extract powder/thickener (modified starch), coloring (caramel), fragrance, (contains wheat, almonds, and soybeans)

brand	Heinz demiglace sauce
packing size	29.4 x 20.9 x 2.7cm; 1kg
Product type	paste
cooking	Northwestern
Maker	heinz japan
raw materials	Vegetables (onion (Japan), mushrooms, carrots, celery), corn oil, tomato paste, wheat flour, prune puree, sugar, salt, fried onion, almond paste, yeast extract, yeast extract preparation, red wine, grated garlic, grated ginger. , spices, yeast extract powder/thickener (modified starch), coloring (caramel), fragrance, (contains wheat, almonds, and soybeans)
Product weight	1 Kilograms

1kg

Heinz demiglace sauce

The demi-glace sauce that Heinz proudly delivers is a sauce that can be used in a wide range of applications, including stewed dishes, meat dishes in general, and as a base for applied sauces. You can always serve delicious food to your customers without any hassle.

Plant-based demi-glace sauce straight

Plant-based demi-glace sauce made with only plant-derived ingredients

The von that makes the most of the umami of vegetables is served with fragrant roux that is carefully stir-fried with vegetable oil and wheat flour. It can be used as it is as a sauce or as a base sauce for richness, so the range of plant-based menus will expand.

• Ingredients Vegetables (onion (Japan), mushroom, carrot, celery), corn oil, tomato paste, wheat flour, prune puree, sugar, salt, fried onion, almond paste, yeast extract, yeast extract preparation, red wine, grated garlic, Grated ginger, spices, yeast extract powder/thickener (modified starch), coloring (caramel), flavoring, (contains wheat, almonds, and soybeans)

Veggie Hayashi with 3 Kinds of Mushrooms how to make Heat the olive oil in a pan and fry the chopped onions and mushrooms. Flambé with red wine, and when the alcohol evaporates, add the plant-based demi-glace sauce and water, bring to a boil, and season with salt and pepper. Place white rice in a bowl and sprinkle with ② and sprinkle with chopped Italian parsley.	Ragu sauce with lentils and short pasta how to make Heat the olive oil in a pan and fry the crushed garlic until fragrant. Add all the vegetables, rosemary and sage to ① and fry. Add the lentils, water, plant-based demi-glace sauce, and diced tomatoes, and simmer over low heat for about an hour until the beans are slightly crumbled. Take out half of ③ and put it back in the mixer. Boil the pasta in 1% salt water and place it in the sauce and tangler from ④.	Potato Cream Croquette with Mushroom how to make Add olive oil, sliced ​​onions, and thyme to a pan and sauté over medium heat until translucent. Add the sliced ​​mushrooms and sauté further, then flambé with brandy. Add the plant-based white sauce and mashed potatoes and bring to a boil. Mold ③, add soft flour, water and bread crumbs and fry in oil at about 170℃. Serve in a bowl, add warmed plant-based demi-glace sauce, and sprinkle with torn serfeille.