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

FIELD: food industry.

SUBSTANCE: inventions group relates to ice cream production technology. During methods implementation one performs recipe components preparation, whenever required - cutting and drying vegetal raw materials. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. One mixes 40%-fat cream, low-fat milk condensed with sugar, defatted dry milk, waffle wastes, sugar sand, dandelion roots extract, potato starch and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed vegetal raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

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