Харківська Державна Академія Технології Та Організації Харчування
Харьковская государственная академия технологии и организации питания
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Application filed by Харківська Державна Академія Технології Та Організації Харчування, Харьковская государственная академия технологии и организации питанияfiledCriticalХарківська Державна Академія Технології Та Організації Харчування
Priority to UA98020999ApriorityCriticalpatent/UA30316A/en
Publication of UA30316ApublicationCriticalpatent/UA30316A/en
The invention relates to food industry. A method includes making a solution of a stabilizer, which, by chemical nature thereof, is a derivative of cellulose esters on the basis of fruit juice or milk, introducing the remaining amount of a cooled base, flavour fillers and additives (sugar, fruit etc.), freezing. At the stage of introducing the flavour fillers and additives, a dry food concentrate of the modified blood of slaughter animals is introduced, it is mixed with sugar and thus joined with other components: a ratio of sugar and a dry food concentrate is of 1...5:1 at an amount of the dry food concentrate to the mass of the ready product of 4…7%.
UA98020999A1998-02-261998-02-26Method to make soft ice-cream
UA30316A
(en)