FIELD: food industry. SUBSTANCE: fruits and/or berries are heat-treated for inactivation of native ferments, ground and mixed at heating with granulated sugar, starch and whey. Then mixture is cooled, packed in batches and frozen at contact with hard granulated carbon dioxide. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FROZEN DESSERT | 2003 |
|
RU2271712C2 |
| METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
|
RU2272510C2 |
| METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
|
RU2272511C2 |
| METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
|
RU2272512C2 |
| METHOD FOR PREPARING FROZEN DESSERT | 2003 |
|
RU2274245C2 |
| METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
|
RU2272509C2 |
| METHOD FOR PRODUCTION OF FROZEN DESSERT | 2003 |
|
RU2271715C2 |
| METHOD FOR OBTAINING OF FROZEN DESSERT | 2003 |
|
RU2273364C2 |
| METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
|
RU2272513C2 |
| METHOD FOR PRODUCING OF FROZEN DESSERT | 2003 |
|
RU2242899C1 |
