Concentrates, pastes and oils
Lemon concentrate (salty)
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
700 g lemons
30 g salt
Recipe preparation
(1) Remove the blossoms and stems from the lemons, cut into pieces, and mix with salt. Vacuum seal, let sit for 20 minutes, and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 10 times with overpressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 10
Jet®-Mode suitable: no