FIELD: food industry.
SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 20% fat cream, cream condensed with sugar, condensed low-fat milk with sugar, dry cheese whey, confectionary fat, sugar sand, wheat flour, 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. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapota, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapota, white sapota, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.
EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.
87 cl
