Concentrates, pastes and oils
Parsley concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 700g
parsley 200g water |
Recipe preparation
| (1)
Blanch the parsley in boiling water and immediately shock in ice water.
Remove from the water, squeeze out well, chop roughly and fill into a
pacotizing beaker with the water. (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