Factory bulk frozen blackcurrant

Factory bulk frozen blackcurrant Recipe and Microbial Content with Quality Requirements

Blackcurrants are a delicious and nutritious fruit that is high in antioxidants and vitamin C. They are a popular ingredient in a variety of dishes, from desserts and smoothies to savoury sauces and salads. In this article, we will explore some of the best blackcurrant recipes and provide information about their microbial content and quality requirements.

Blackcurrant Recipe Ideas

1. Factory bulk frozen blackcurrant Sorbet

Ingredients:
– 500g fresh blackcurrants
– 100g sugar
– 200ml water

Instructions:
1. Rinse the Factory bulk frozen blackcurrant and remove any stems.
2. In a saucepan, combine the Factory bulk frozen blackcurrant, sugar, and water and bring to a boil.
3. Reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat and let the mixture cool down.
5. Puree the mixture in a blender until smooth.
6. Pour into an ice cream maker and churn for about 20 minutes.
7. Transfer to a freezer-safe container and freeze for a minimum of 4 hours.

2. Factory bulk frozen blackcurrant and Orange Salad

Ingredients:
– 200g fresh blackcurrants
– 2 oranges
– 2 tbsp honey
– 2 tbsp freshly squeezed orange juice
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. Rinse the Factory bulk frozen blackcurrant and remove any stems.
2. Peel the oranges and cut them into sections.
3. In a small bowl, whisk together the honey, orange juice, olive oil, salt, and pepper.
4. In a large bowl, combine the Factory bulk frozen blackcurrant and oranges.
5. Drizzle the dressing over the fruit and toss to coat.

3. Factory bulk frozen blackcurrant and Balsamic Sauce

Ingredients:
– 200g fresh blackcurrants
– 2 tbsp balsamic vinegar
– 2 tbsp honey
– 1 tbsp butter
– Salt and pepper to taste

Instructions:
1. Rinse the Factory bulk frozen blackcurrant and remove any stems.
2. In a small saucepan, combine the Factory bulk frozen blackcurrant, balsamic vinegar, honey, butter, salt, and pepper.
3. Bring to a boil.
4. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
5. Remove from heat and let cool.
6. Puree the mixture in a blender until smooth.
7. Serve with your favourite meat or as a dipping sauce for vegetables.

Microbial Content and Quality Requirements

Blackcurrants are susceptible to contamination by a variety of microorganisms, including bacteria and fungi. Therefore, it is essential to follow proper harvesting, processing, and storage practices to ensure the fruit’s safety and quality.

Harvesting: Blackcurrants should be harvested when they are ripe, which is typically in late July to early August. The fruit should be carefully hand-picked and sorted to remove any damaged or diseased berries.

Processing: Blackcurrants should be washed thoroughly before processing to remove any debris or microorganisms. They can be frozen, canned, or made into jams and preserves. Processing should be done in a clean and hygienic environment, and equipment should be properly sanitized.

Storage: Blackcurrants should be stored in a cool and dry place, ideally at temperatures between 0-3°C. They can be refrigerated or frozen for long-term storage. Proper packaging and labeling should be used to ensure traceability and prevent cross-contamination.

Quality Requirements: Blackcurrants should be firm and plump, with a deep purple colour and a sweet aroma. They should be free from damage, mould, and other signs of spoilage. The fruit’s sugar content should be at least 10%, and the total acidity should be between 1-2%.

In conclusion, blackcurrants are a versatile and delicious fruit that can be used in a variety of recipes. Proper harvesting, processing, and storage practices are essential to ensure the fruit’s safety and quality. With these tips in mind, you can enjoy blackcurrants in all their flavourful glory