"Onion Sauce 2-76" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Onion sauce 2-76 — this is one of the sauces developed in the USSR for public catering and the food industry. Its recipe and preparation method were approved in the Collection of recipes for dishes and culinary products for public catering enterprises, published in 1976.

Ingredients of the sauce:

• Onions, sautéed;
• Tomato purée;
• Wheat flour;
• Vegetable oil;
• Sugar;
• Vinegar 9%;
• Bay leaf;
• Ground black pepper;
• Ground allspice;
• Cinnamon;
• Cloves;
• Salt.

Nutritional value per 100 g of sauce:

• Energy value — 113 kcal;
• Protein — 2.4 g;
• Fat — 7.2 g;
• Carbohydrates — 9.7 g.

Recommendations for making the sauce:

• Onions — 400 g;
• Tomato purée — 50 g;
• Wheat flour — 50 g;
• Vegetable oil — 50 ml;
• Sugar — 10 g;
• Vinegar 9% — 10 ml;
• Bay leaf — 0.02 g;
• Ground black pepper — 0.06 g;
• Ground allspice — 0.06 g;
• Cinnamon — 0.02 g;
• Cloves — 0.01 g;
• Salt — 10 g.

Method of preparing the sauce:

1. Slice the onion into julienne and sauté in vegetable oil.
2. Brown the wheat flour without fat.
3. Sauté the tomato purée with the addition of vegetable oil.
4. Combine the sautéed onion, flour and tomato purée, add sugar, salt, spices and bring to a boil.

Onion sauce 2-76 can be used for preparing various dishes from meat, poultry and fish, as well as served with boiled pasta and cereals.