How to prepare ice cream?
Technology of production of this delicacy consists of three main stages: preparation of the mixture, then freeze it and then rasfasovyvaniem and tempering. To prepare the mixture in a special bath melt the butter and cream or milk, then the mixture is pasteurized necessarily to destroy microorganisms. After adding the remaining ingredients are thoroughly mixed and transferred to the next stage - Freezing - this is whipping and aerating the mixture with simultaneous cooling. At that time, formed the structure of ice cream. Low temperature and vigorous stirring - a pledge the formation of fine ice crystals (less than they are, the better) and obtain a product with a delicate texture. Harden ice cream (domorazhivayut) at a temperature of minus 25-30 degrees C. This is to ensure that all water contained in the product, turned into ice, and to prevent any loss of air after Freezing. Important role in the production of ice cream are stabilizers. This may be gelatin, agar and agaroid, sodium alginate (stabilizer, relating to the discharge allowed for use in feed for young children (aged 1,5-2 years)), at least - pectin, starch, food, sodium caseinate, wheat flour, and a mixture thereof. Add them to make them tender structure (formed by freezing a small ice crystals), and ice cream is a more resistant to melting.
What is ice cream?
The richness of ice cream product range is one of the first places, among other products. Depending on how the ice cream industry is divided into tempered, soft and home. The shops mainly sold hardened ice cream. Soft ice cream produced directly in places of consumption - cafes, restaurants. He was not quenched, it's more like a creamy and not suitable for storage. Homemade ice cream can be prepared most of the milk and sugar or special dry mixes that are sold in shops, adding water or milk and using a conventional household refrigerator. By product type and filler hardened ice cream is divided into major and amateur forms. The main types are: milk, butter, fruits, ice cream and ice cream flavor. Milk-based ice cream - it's milk, butter and cream. They differ among themselves the percentage of milk fat: for example, ice milk contains only 3.5% milk fat (as a standard milk), the ice cream its content increases to 8-10% (as in traditional cream) and ice cream is the fat ice cream, as milk fat in it as much as 12-15%. These kinds of ice cream can be produced with fillers - raisins, coffee, cocoa powder, nuts, chocolate, berries, candied fruits, creme brulee and other fruit and berry ice cream is prepared on the basis of puree, juices, syrups of various fruits and berries (plum, strawberry , blackcurrant, cherry, etc). Fruit ice and sorbet - this variety of fruit ice cream is prepared without Freezing, with the addition of stabilizers, sugar, water and fruit acids. To enhance the flavor they add fruits and berries, aromatic essences. In our country, ice is added only natural berries and fruits, or natural and nature identical flavors (they repeat the color and smell planned component, but consists of other substances) and dyes as well as the use of synthetic additives banned instructions (GOST - on them produce some sort Traditional ice cream, new sorts of produce according to specifications and so forth) fruit and berry ice cream is prepared without the addition of milk fat, or with a minimum of it - up to 1%. But the amount of carbohydrate in them is much higher because of added sugar - from 15-30%. Ice cream amateur species produce a relatively smaller amounts than ice core and these include: ice cream on the fruit and berry or vegetable-based, ice-cream from the fruit, berries and vegetables with added milk-based, ice cream, produced using chicken eggs, layered ice cream. Eggs are added to enrich the animal protein and increase the nutritional value of foods, vegetables, especially beet juice is used as a natural dye ..
Ice cream for the kids?
Ice cream can offer the child is under 3 years. Such a product like ice cream containing milk protein and high amounts of sugar is not appropriate for the immature enzyme system of a small child. Early administration of sweets in the diet of children may lead to the emergence of pathology of the digestive tract, impaired metabolic processes, until the development of obesity, as well as the possible development of caries and the metabolism of calcium. Begin acquaintance with delicacy better with the traditional white cream - milk, butter or cream, without additional additives, fruit fillings and other things. As to "enrich" the ingredients - fruit, chocolate supplements, nuts, honey, etc. the child may have an allergic reaction. Then, if you want to "beautify" already tested ice cream additives, it is better to use proven, well-tolerated berries and fruits to make desserts at home. Baby, which were previously banned products containing cow's milk protein, can offer dairy-free ice cream to fruit-based. Ice cream, by itself - a product with high nutritional value and can serve as an important source of animal protein, and therefore essential amino acids, milk fat, carbohydrates, calcium and B vitamins, but given its high energy value, sometimes fortified, not only because of the high content of milk fat, but also due to the additional introduction of sugars and syrups, you should not offer ice cream before eating, because as a child and then abandon the main dishes. In addition, cold foods can stimulate the spastic processes in the gastrointestinal tract of young children and cause inflammatory diseases of the upper respiratory tract, so it is recommended to give babies melted ice cream in a small amount (100 ml) and no more than 1-2 times a week. Again, that ice cream can be given to children older than 3 years. Before you offer ice cream to the kid, try it yourself. Ice cream should have a clean, well-defined characteristic of the type of taste and smell (without foreign tastes and odors), consistency - homogeneous along the entire length without appreciable ice crystals, lumps of fat and the stabilizer, to the extent of dense. Color should be uniform, the presence of non-uniform color is allowed in ice cream with nuts, fruits, berries, chocolate chip. Do not buy ice cream without the packaging and damaged containment, as there may be microbial and bacterial contamination of the product during transportation and storage, and consequently high risk of intestinal infection. For the same reason it is not recommended to treat the child's ice cream on the street while walking, because children older than 3 years already want to do everything themselves, including ice cream and eat with dirty hands, and the licking is not just ice cream, but also my hands. In addition, the street is difficult to melted ice cream, so the result of a delicious outdoor meal can be a intestinal infection and inflammation of the upper respiratory tract .. From the diet of children with diabetes, obesity, diseases of the gastrointestinal tract is recommended to exclude the cold treat.
Recipes
Butter:
Creme 400 grams, milk 300 grams, 250 grams sugar, 9 eggs, 2 teaspoon of starch, vanilla to taste. Egg yolks are first thoroughly triturated with sugar, combined with propasterizovannym milk and cream. Casserole with this mixture is heated over low heat, constantly stirring with a wooden spatula until thickened lung. Added starch, diluted with cold water (1:1), poured into the hot milk and the mixture is heated over low heat until the foam disappeared. Prepared mixture is filtered through a fine sieve, cool and add vanilla. The mixture was put in the fridge.
Tutti-frutti
1,5 l cream, 300 g sugar, 6 egg yolks, 100 grams of nuts, fruits and vanilla to taste. Rasterayut yolks with sugar, vanilla, gradually add the warm cream. Heated over low heat, stirring constantly until thick, not to bring to a boil. Was cooled and put in freezer. Before use, put a spoonful into a cup of ice cream, then fruit without syrup (from the fruit or boiling), cover with ice cream on top, sprinkle with nuts.
Dairy
750 g of natural milk, 130 grams of milk powder, 100 grams of sugar and 20 grams of starch. Initially, the sugar is mixed with powdered milk and dissolve the mixture in the milk (650 ml) by pouring it slowly. The mixture is heated, bring to boil, make starch solution. Starch prior to throw in the remaining 100 grams of milk and boil for 2-3 minutes. After that the mixture is filtered and cooled. For flavor in it making vanillin on the tip of a knife or grated orange or tangerine peel. Ready mix put in fridge, and after it a little thick, whisk whisk her and placed in a freezer.
Apple cream
Mix in small saucepan 3 / 4 tablespoons of cream, half a cup of sugar and 2 / 3 egg yolks. Massa put on the fire and heat, stirring constantly, without boiling. Cool and refrigerate, then add the frayed baked apples, and mixed with a glass of whipped cream. Refrigerate.
What to cook with sorrel? Egg Dishes
What to cook with sorrel? Chicken
What to cook with sorrel? Fish
What to cook sorrel? Cold soups
What to cook with sorrel? Shrimp
What to cook sorrel? Top 10 simple salads
What is a green wine and how to bring to the table?
Do you eat raw meat? Carpaccio
Do you eat raw meat? Tartar
Filling for pies. How can it vary?
Uzbek bread: what is its main secret?
Que es la Esclerosis Lateral Amiotrofica (ELA)?
Al oeste la Tripanosomiasis Africana
Tripanosomiasis africana humana (HAT, enfermedad del sueno africana)
Que es la tripanosomiasis de Africa Oriental?
Deficit de Atencion con Hiperactividad (TDAH)
La infeccion por adenovirus. Caracteristicas clinicas. Epidemiologica. Diagnostico.
Como puedo comprar una bandera de vinilo al aire libre?
Metodos de negocios de publicidad
Como poner volantes en parabrisas
Que es la aceptabilidad del consumidor?
Technology of production of this delicacy consists of three main stages: preparation of the mixture, then freeze it and then rasfasovyvaniem and tempering. To prepare the mixture in a special bath melt the butter and cream or milk, then the mixture is pasteurized necessarily to destroy microorganisms. After adding the remaining ingredients are thoroughly mixed and transferred to the next stage - Freezing - this is whipping and aerating the mixture with simultaneous cooling. At that time, formed the structure of ice cream. Low temperature and vigorous stirring - a pledge the formation of fine ice crystals (less than they are, the better) and obtain a product with a delicate texture. Harden ice cream (domorazhivayut) at a temperature of minus 25-30 degrees C. This is to ensure that all water contained in the product, turned into ice, and to prevent any loss of air after Freezing. Important role in the production of ice cream are stabilizers. This may be gelatin, agar and agaroid, sodium alginate (stabilizer, relating to the discharge allowed for use in feed for young children (aged 1,5-2 years)), at least - pectin, starch, food, sodium caseinate, wheat flour, and a mixture thereof. Add them to make them tender structure (formed by freezing a small ice crystals), and ice cream is a more resistant to melting.
What is ice cream?
The richness of ice cream product range is one of the first places, among other products. Depending on how the ice cream industry is divided into tempered, soft and home. The shops mainly sold hardened ice cream. Soft ice cream produced directly in places of consumption - cafes, restaurants. He was not quenched, it's more like a creamy and not suitable for storage. Homemade ice cream can be prepared most of the milk and sugar or special dry mixes that are sold in shops, adding water or milk and using a conventional household refrigerator. By product type and filler hardened ice cream is divided into major and amateur forms. The main types are: milk, butter, fruits, ice cream and ice cream flavor. Milk-based ice cream - it's milk, butter and cream. They differ among themselves the percentage of milk fat: for example, ice milk contains only 3.5% milk fat (as a standard milk), the ice cream its content increases to 8-10% (as in traditional cream) and ice cream is the fat ice cream, as milk fat in it as much as 12-15%. These kinds of ice cream can be produced with fillers - raisins, coffee, cocoa powder, nuts, chocolate, berries, candied fruits, creme brulee and other fruit and berry ice cream is prepared on the basis of puree, juices, syrups of various fruits and berries (plum, strawberry , blackcurrant, cherry, etc). Fruit ice and sorbet - this variety of fruit ice cream is prepared without Freezing, with the addition of stabilizers, sugar, water and fruit acids. To enhance the flavor they add fruits and berries, aromatic essences. In our country, ice is added only natural berries and fruits, or natural and nature identical flavors (they repeat the color and smell planned component, but consists of other substances) and dyes as well as the use of synthetic additives banned instructions (GOST - on them produce some sort Traditional ice cream, new sorts of produce according to specifications and so forth) fruit and berry ice cream is prepared without the addition of milk fat, or with a minimum of it - up to 1%. But the amount of carbohydrate in them is much higher because of added sugar - from 15-30%. Ice cream amateur species produce a relatively smaller amounts than ice core and these include: ice cream on the fruit and berry or vegetable-based, ice-cream from the fruit, berries and vegetables with added milk-based, ice cream, produced using chicken eggs, layered ice cream. Eggs are added to enrich the animal protein and increase the nutritional value of foods, vegetables, especially beet juice is used as a natural dye ..
Ice cream for the kids?
Ice cream can offer the child is under 3 years. Such a product like ice cream containing milk protein and high amounts of sugar is not appropriate for the immature enzyme system of a small child. Early administration of sweets in the diet of children may lead to the emergence of pathology of the digestive tract, impaired metabolic processes, until the development of obesity, as well as the possible development of caries and the metabolism of calcium. Begin acquaintance with delicacy better with the traditional white cream - milk, butter or cream, without additional additives, fruit fillings and other things. As to "enrich" the ingredients - fruit, chocolate supplements, nuts, honey, etc. the child may have an allergic reaction. Then, if you want to "beautify" already tested ice cream additives, it is better to use proven, well-tolerated berries and fruits to make desserts at home. Baby, which were previously banned products containing cow's milk protein, can offer dairy-free ice cream to fruit-based. Ice cream, by itself - a product with high nutritional value and can serve as an important source of animal protein, and therefore essential amino acids, milk fat, carbohydrates, calcium and B vitamins, but given its high energy value, sometimes fortified, not only because of the high content of milk fat, but also due to the additional introduction of sugars and syrups, you should not offer ice cream before eating, because as a child and then abandon the main dishes. In addition, cold foods can stimulate the spastic processes in the gastrointestinal tract of young children and cause inflammatory diseases of the upper respiratory tract, so it is recommended to give babies melted ice cream in a small amount (100 ml) and no more than 1-2 times a week. Again, that ice cream can be given to children older than 3 years. Before you offer ice cream to the kid, try it yourself. Ice cream should have a clean, well-defined characteristic of the type of taste and smell (without foreign tastes and odors), consistency - homogeneous along the entire length without appreciable ice crystals, lumps of fat and the stabilizer, to the extent of dense. Color should be uniform, the presence of non-uniform color is allowed in ice cream with nuts, fruits, berries, chocolate chip. Do not buy ice cream without the packaging and damaged containment, as there may be microbial and bacterial contamination of the product during transportation and storage, and consequently high risk of intestinal infection. For the same reason it is not recommended to treat the child's ice cream on the street while walking, because children older than 3 years already want to do everything themselves, including ice cream and eat with dirty hands, and the licking is not just ice cream, but also my hands. In addition, the street is difficult to melted ice cream, so the result of a delicious outdoor meal can be a intestinal infection and inflammation of the upper respiratory tract .. From the diet of children with diabetes, obesity, diseases of the gastrointestinal tract is recommended to exclude the cold treat.
Recipes
Butter:
Creme 400 grams, milk 300 grams, 250 grams sugar, 9 eggs, 2 teaspoon of starch, vanilla to taste. Egg yolks are first thoroughly triturated with sugar, combined with propasterizovannym milk and cream. Casserole with this mixture is heated over low heat, constantly stirring with a wooden spatula until thickened lung. Added starch, diluted with cold water (1:1), poured into the hot milk and the mixture is heated over low heat until the foam disappeared. Prepared mixture is filtered through a fine sieve, cool and add vanilla. The mixture was put in the fridge.
Tutti-frutti
1,5 l cream, 300 g sugar, 6 egg yolks, 100 grams of nuts, fruits and vanilla to taste. Rasterayut yolks with sugar, vanilla, gradually add the warm cream. Heated over low heat, stirring constantly until thick, not to bring to a boil. Was cooled and put in freezer. Before use, put a spoonful into a cup of ice cream, then fruit without syrup (from the fruit or boiling), cover with ice cream on top, sprinkle with nuts.
Dairy
750 g of natural milk, 130 grams of milk powder, 100 grams of sugar and 20 grams of starch. Initially, the sugar is mixed with powdered milk and dissolve the mixture in the milk (650 ml) by pouring it slowly. The mixture is heated, bring to boil, make starch solution. Starch prior to throw in the remaining 100 grams of milk and boil for 2-3 minutes. After that the mixture is filtered and cooled. For flavor in it making vanillin on the tip of a knife or grated orange or tangerine peel. Ready mix put in fridge, and after it a little thick, whisk whisk her and placed in a freezer.
Apple cream
Mix in small saucepan 3 / 4 tablespoons of cream, half a cup of sugar and 2 / 3 egg yolks. Massa put on the fire and heat, stirring constantly, without boiling. Cool and refrigerate, then add the frayed baked apples, and mixed with a glass of whipped cream. Refrigerate.
What to cook with sorrel? Egg Dishes
What to cook with sorrel? Chicken
What to cook with sorrel? Fish
What to cook sorrel? Cold soups
What to cook with sorrel? Shrimp
What to cook sorrel? Top 10 simple salads
What is a green wine and how to bring to the table?
Do you eat raw meat? Carpaccio
Do you eat raw meat? Tartar
Filling for pies. How can it vary?
Uzbek bread: what is its main secret?
Que es la Esclerosis Lateral Amiotrofica (ELA)?
Al oeste la Tripanosomiasis Africana
Tripanosomiasis africana humana (HAT, enfermedad del sueno africana)
Que es la tripanosomiasis de Africa Oriental?
Deficit de Atencion con Hiperactividad (TDAH)
La infeccion por adenovirus. Caracteristicas clinicas. Epidemiologica. Diagnostico.
Como puedo comprar una bandera de vinilo al aire libre?
Metodos de negocios de publicidad
Como poner volantes en parabrisas
Que es la aceptabilidad del consumidor?
