FROZEN DESSERT PRODUCTION METHOD Russian patent published in 2014 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: one mixes cherry puree with sugar, "Shereks IC 9183" stabiliser-emulsifier, citric acid and water. One performs pasteurisation, homogenisation and cooling. One performs yoghurt introduction into the mixture, repeated pasteurisation, cooling, freezing and moulding. The components are used at the following expenditure ratio, weight parts: cherry puree in conversion to 13.5% dry substances content - 223.02, sugar - 250.6, yoghurt - 300, "Shereks IC 9183" stabiliser-emulsifier - 3.5, citric acid - 0.35, water till the target product yield is equal to 1000.

EFFECT: invention allows to manufacture a product having a consistence ensuring the possibility of the product consumption without defrostation.

3 cl