Concentrates, pastes and oils
Horseradish concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 400g
horseradish 300g cream 5g salt 30g lemon juice |
Recipe preparation
| (1)
Peel the horseradish, cut into small pieces and rub with lemon juice. Pour
all the ingredients into a pacotizing beaker. (2) Close the pacotizing beaker, label it and deep-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