FIELD: food industry.
SUBSTANCE: mixture for preparing ice cream contains a milk base, a sweetener, a stabiliser, microorganisms, and a liquid. The liquid comprises 30-80% by weight of aqueous squid extract with the water duty of 1:1, and the rest is water. Preferably, the extract is obtained by blanching squid at the temperature of 80-83°C within 10 minutes.
EFFECT: invention allows to increase the nutritional and biological value of the finished product and to obtain a product with a gentle uniform consistency and a weakly expressed taste of squid.
8 cl, 2 tbl, 5 ex
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