Concentrates, pastes and oils
Herb concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
150 g basil
60 g chives
60 g parsley
60 g chervil
130 g fresh spinach leaves
20 g sugar
4 g garlic
8 g sea salt
250 g olive oil
Recipe preparation
(1) Blanch the herbs and spinach for 5 seconds. Then plunge into ice water, mix with the remaining ingredients and place in a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 6 times with overpressure in Jet® mode.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 6
Jet®-Mode suitable: yes