| 摘要 |
FIELD: food industry. ^ SUBSTANCE: stabiliser is whipped with sugar, this mixture is added to water at 30-50C, more sugar is added. Obtained solution is warmed up till 90-95C. After that frozen berries and/or fruits and/or vegetables, previously processed by biological preserving agent before the freezing are added to the solution cooled down till 20-40C. After that the mixture is frozen in portions. ^ EFFECT: method allows to obtain dessert with taste, colour, aroma of fresh vegetable material. ^ 5 cl, 3 ex |
