FIELD: food industry.
SUBSTANCE: stabiliser is whipped with sugar, this mixture is added to water at 30-50°C, more sugar is added. Obtained solution is warmed up till 90-95°C. After that frozen berries and/or fruits and/or vegetables, previously processed by biological preserving agent before the freezing are added to the solution cooled down till 20-40°C. After that the mixture is frozen in portions.
EFFECT: method allows to obtain dessert with taste, colour, aroma of fresh vegetable material.
5 cl, 3 ex
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