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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting and drying of vegetal raw materials 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 chocolate glaze. Then one proceeds with mixing of 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, an extract, sugar sand, gelatine, agaroid 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: 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.

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