Radicchio di Treviso Agrodolce
by Alessio Granzotto
- Radicchio Treviso
- Olive oil
- Pepper in grains
- Laurel leaves
- Star anise
- Wash, clean and cut radicchio.
- Prepare a court buillon with water, videgar, laurel, clove, pepper in grains, star anise, cinamon, rock salt.
- Pale the radicchio for a few minutes and chill using the cycle delicate +3°C.
- Place the empty jars in the Multifresh Next and bring at the temperature of 70°C.
- Prepare a sauce with olive oil, vinegar, sugar, salt, aromas.
- Dry the radicchio leaves, if necessary use the defrost cycle with the blastchiller's door opened.
- Place radicchio in the jars and cover with the sauce, avoid bubbles.
- Close the jars with their lids, use one perforate lid to introduce the probe (this jar will be the first one to be used, because unseald).
- Preheat the blast chiller, place the jars inside and start the pastorization cycle.
- Use the probe, set 70°C core temperature (85°C in the chamber), and a ten minutes maintainance after reaching 70 degrees core temperature.
- Fase 1: air in the chamber at +85°C, core probe at 70°C
- Fase 2: air in the chamber at 70/75°C for 10 min.
- Fase 3: cool at -7°C chamber temperature, 30°C core temperature
- Fase 4: cool at 0°C chamber temperature, +3°C core temperature
- Maintainance +3°C
- Once ended the, preserve the jars at pastorization cycles +3°C to avoid new bacterias
Cut food cost: Buy products in larger quantities when they are in season and at the best price.
Enhance Shelf Life: Pasteurization is the ideal cycle to preserve your prodcuts at +3°C for months, without variations.
Processes standardization: Processes can be standardized in order to serve always same quality products.
Save money: Use the blast chiller during the night, when energy costs are lower, and find your products ready in the morning.
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