METHOD FOR PRODUCTION OF PLOMBIER WITH EGG (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting of vegetal raw materials specified in the method versions, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. Then one performs mixing of 3.2%-fat milk, 40%-fat cream, farm butter, condensed low-fat milk with sugar, dry whole milk, sugar sand, waffle wastes, chicken eggs, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

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