ВИКОРИСТАННЯ ВИШНЕВО-БУРЯКОВОГО ПЮРЕ-НАПІВФАБРИКАТУ В ТЕХНОЛОГІЇ ЗАМОРОЖЕНИХ ДЕСЕРТІВ ДЛЯ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА

Artem Ushchapovskyi

doi:10.30890/2567-5273.2022-21-01-061

Authors

Artem Ushchapovskyi National University of Food Technologydepartment of hotel and restaurant business https://orcid.org/0000-0001-7853-5070

DOI:

https://doi.org/10.30890/2567-5273.2022-21-01-061

Keywords:

technology, sorbet, fruit and berry raw materials, cherry berries, table beet roots, puree, semi-finished product of freezing, biological value, sweet dishes, dessert, health product.

Abstract

The paper substantiates the prospects for the production of frozen dessert "Delight" on the basis of cherry-beet puree-semi-finished product for restaurants.Based on the analysis of literature sources and own research, the recipe and technology for the p

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References

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