METHOD FOR PRODUCTION OF "SNEZHOK" ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/04 A23G9/42 

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 filed till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, 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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