Thanks to the artisanal manufacturing process, we can guarantee that the water in the pot contains all the mineral salts and soluble proteins from the cooking process. By adding a little oil, either hot or cold, we will have a healthy and nutritionally complete dish
Ingredients black pea:
72.0% Water: 26.8% Salt: 1.2%
Preparation of the black pea
First of all, the black pea is soaked for the necessary hours, and then packed raw in the corresponding containers covered with a dilution of water and salt (1.5%). Finally, the legume is cooked inside the jars in the autoclave, while the product is sterilized. When a customer opens a jar, he is the first person to handle the cooked vegetable
Why is the black pea sterilized?
Why is the sterilization of the black pea done?
Sterilization is the elimination or death of all microorganisms contained in the container. We do it through the moist heat method (in autoclave) Its main benefits are: The product is more durable. It destroys bacteria. It creates a vacuum that facilitates a hermetic seal, thus preventing contamination
Allergens
Allergen-free product. Manufactured in a facility where nuts are used
