Procedure
Step 1: Fill the pacotizing® beaker
(1) Bring mirabelle plums to a boil with water and sugar. (2) Allow to cool and (3) place into a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
(1) Pacotize® twice. (2) Mix with agar agar. (3) Boil for 3 minutes. (4) Allow to cool. (5) Mix and (6) pour into a squeeze bottle. (7) Refrigerate.
Procedure
Step 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (4) and place in a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
(1) Pacotize® twice and (2) allow to thaw.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix and bring water, sugar and cocoa to a boil. (2) Pour over the chopped chocolate and stir. (3) Place in a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place spinach and lamb's lettuce in a pacotizing beaker and (2) process once with the 4-blade cutter. (3) Add in the remaining ingredients and (4) mix well. (5) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sour cream, powdered sugar, lemon juice and milk powder together and (2) pour into a pacotizing beaker. (3) Add cooked, diced beets.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) process with the Pacojet Coupe Set 2-blade cutter. (3) Place in a pacotizing beaker and (4) smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch dill in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch watercress in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch wild garlic in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Finely-dice asparagus and (2) place in a pacotizing beaker with oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix water, sugar and cocoa powder together and bring to a boil.(2) Pour mixture over chopped chocolate and stir. (3) Pour into a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Peel horseradish, (2) chop and (3) rub with lemon juice. (4) Place all ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Saute root vegetables in butter, (2) add fruit, (3) dust with curry powder and (4) deglaze with coconut milk. (5) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Add vegetable or chicken stock as needed to attain desired consistency.
Or season with a soup base.
Procedure
Step 1: Fill the pacotizing beaker
(1) Sauté shallots in butter until translucent. (2) Place in a pacotizing beaker together with remaining ingredients.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, heat, season with salt, pepper and nutmeg.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, allow to thaw, season with salt and pepper.
Procedure
Step 1: Fill the pacotizing beaker
(1) Sauté chestnuts and shallots in butter, (2) deglaze with vegetable stock and (3) and allow to reduce by half. (4) Add cream, (5) simmer for 10 minutes, (6) season to taste with salt and honey. (7) Allow to cool and (8) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch watercress and (2) cool in ice water. (3) Melt butter, (4) mix with the chopped watercress and (5) shallots. (6) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
(1) Pacotize as needed and (2) stir in the soup base.
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk, cream and sugar to a boil. (2) Pour over the chocolate to make it (3) dissolve. (4) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to stand a few minutes before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) Bring cream and milk to a boil. (3) Pour over chocolate and (4) dissolve. (5) Squeeze out gelatin and (6) dissolve in the chocolate mixture. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to stand a few minutes before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil. (2) Chop pineapple (incl. stalk), (3) mix with remaining ingredients and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil, (2) stir in lemon juice and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Blend all ingredients together, (2) mix, (3) pacotize and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water, sugar, orange juice, lemon juice, cinnamon stick, star anise and squash to a boil. (2) Allow to steep for 10 minutes. (3) Remove star anise and cinnamon stick and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil and (2) allow to cool. (3) Mix with remaining ingredients and (4) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water and sugar until the sugar has dissolved. (2) Mix with the remaining ingredients and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Scrape out vanilla pod and (2) bring pulp with the remaining ingredients to a boil. (3) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water, sugar, lemon juice and lime juice until the sugar has dissolved. (2) Mix with mint and (3) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water and sugar until the sugar has dissolved. (2) Mix with the remaining ingredients and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water, sugar and lemon juice until sugar has dissolved. (2) Mix with remaining ingredients and (3) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing® beaker
(1) Bring mirabelle plums to a boil with water and sugar. (2) Allow to cool and (3) place into a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
(1) Pacotize® twice. (2) Mix with agar agar. (3) Boil for 3 minutes. (4) Allow to cool. (5) Mix and (6) pour into a squeeze bottle. (7) Refrigerate.
Procedure
Step 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (4) and place in a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
(1) Pacotize® twice and (2) allow to thaw.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix and bring water, sugar and cocoa to a boil. (2) Pour over the chopped chocolate and stir. (3) Place in a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) process with the Pacojet Coupe Set 2-blade cutter. (3) Place in a pacotizing beaker and (4) smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch dill in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch watercress in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch wild garlic in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Finely-dice asparagus and (2) place in a pacotizing beaker with oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix water, sugar and cocoa powder together and bring to a boil.(2) Pour mixture over chopped chocolate and stir. (3) Pour into a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Peel horseradish, (2) chop and (3) rub with lemon juice. (4) Place all ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Sauté shallots in butter until translucent. (2) Place in a pacotizing beaker together with remaining ingredients.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, heat, season with salt, pepper and nutmeg.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, allow to thaw, season with salt and pepper.
Procedure
Step 1: Fill the pacotizing beaker
(1) Sauté quail carcass in oil, (2) add root vegetables and sauté. (3) Add tomato paste, (4) sauté, (5) deglaze with port wine and water. (6) Mix with remaining ingredients and (7) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
(1) Pacotize, (2) bring to a boil with 3 liters of water and (3) let stand for 10 minutes. (4) Strain.
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil. (2) Chop pineapple (incl. stalk), (3) mix with remaining ingredients and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil, (2) stir in lemon juice and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Blend all ingredients together, (2) mix, (3) pacotize and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water, sugar, orange juice, lemon juice, cinnamon stick, star anise and squash to a boil. (2) Allow to steep for 10 minutes. (3) Remove star anise and cinnamon stick and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil and (2) allow to cool. (3) Mix with remaining ingredients and (4) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water and sugar until the sugar has dissolved. (2) Mix with the remaining ingredients and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice