Paté Cognac 800gr. pose
6016
Ready-made mix for homemade Cognac pâté. Use with 73 g per kg raw materials and soup
2,000 kg. pork liver4,000 breast pork
2,000 kg Fat trim
3,000 kg boiling soup
0.12 kg nitrite salt
0.03 kg cooking salt
0.80 kg spice mix
0.05 kg Cognac (essence)Boil the liver for about 10 minutes, chop through 6-8 mm perforated disc 1 time. Pork brisket and fat trimmings are boiled for about 30 minutes and chopped through a 6-8 mm perforated disc. Add boiling soup, spice mix, salt and cognac. Stir it all together. Bake in a water bath at 180 degrees for about 50 minutes. Garnish with sky.
20 pcs. carton
2,000 kg. pork liver4,000 breast pork
2,000 kg Fat trim
3,000 kg boiling soup
0.12 kg nitrite salt
0.03 kg cooking salt
0.80 kg spice mix
0.05 kg Cognac (essence)Boil the liver for about 10 minutes, chop through 6-8 mm perforated disc 1 time. Pork brisket and fat trimmings are boiled for about 30 minutes and chopped through a 6-8 mm perforated disc. Add boiling soup, spice mix, salt and cognac. Stir it all together. Bake in a water bath at 180 degrees for about 50 minutes. Garnish with sky.
20 pcs. carton