Concentrates, pastes and oils
Asparagus concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 400g
green asparagus 300g of water |
Recipe preparation
| Filling
the pacotizing beaker (1) Cut the asparagus into small pieces and fill them with the water in a pacotizing beaker. (2) Close the pacotizing beaker, label it and freeze it at −20 °C for at least 24 hours. (3) Pacotize® twice and temper if necessary. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no