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Equipment for the production of fruit sherbet. Technology for the preparation of oriental sweets

Theme characteristics.

Oriental - the name of a very diverse confectionery Transcaucasian, Turkish and Central Asian cuisines. This includes different types of cookies, mainly all types of halva, raisin-nut, marmalade-nut and starch-sugar products.From a confectionery point of view, it is wrong to combine these products under one name, because some of them (baklava, shaker, kurabye, kyata) are usually made by confectioners-bakers, others (churchkhela, candied fruits, Turkish delight, kozinaki, badam) - at home , in the process of harvesting fruits and nuts for the winter and, finally,, which are made by specialists-kandalatchi. Exactly these, the most specific, requiring special premises, tools, equipment and skills for their manufacture, can be called "oriental", because this kind of confectionery is unknown to European cuisine.These actually oriental sweets include: all kinds of halva - tahini, walnut, sunflower; kos-halva, aila, alvitsa, different types of nougat - knocked down, cast, drawn; all sugar products - crystalline sugar, sugar "vermicelli" - nishallo, amorphous sugar with spices (nogul, lean, sweets), etc. Oriental in the most complete range have always been produced in Iran, Afghanistan and Turkey. To a lesser extent, they are common in the Arab East: Lebanon, Syria, Egypt, Iraq, Saudi Arabia, where they use more dried fruits(dates, figs).We have main production centers oriental sweets- Transcaucasia (especially Armenia and Azerbaijan), Central Asia (mainly Tajikistan) and partly Moldova. In Europe, Eastern are made in Yugoslavia (the Republic of Macedonia, Bosnia), Bulgaria, Greece and Romania. Bulgaria is considered the main and best producer in Europe of Turkish delight in its Turkish version.

Characteristics of raw materials and methods of primary processing.

The main types of raw materials used in confectionery industry: sugar, glucose, molasses, honey, fats, milk and dairy products, eggs and egg products, cocoa beans, kernels of nuts and oilseeds, semi-finished fruit and berry products, wheat flour, starch, flavoring and aromatic substances, etc.

Sugar used in the form of refined granulated sugar or an aqueous solution (syrup). Sugar syrup coming from sugar refineries can be either pure sugar syrup or sugar invert syrup with different ratios of sucrose and invert sugar. On the confectionery factories granulated sugar comes in two ways: containerized (in bags) or bulk (in wagons or cars). Before being fed into production, granulated sugar is sifted through a sieve and subjected to magnetic cleaning to remove metal-magnetic impurities.

Glucose used in the development of a children's and dietary range of confectionery products instead of granulated sugar with its full or partial replacement. It is a white crystalline powder with a sweet taste.

Molasses used in the production of sugar confectionery products as an anti-crystallizer. In the production of flour confectionery products, molasses is used to impart plasticity to the dough, and softness and friability to finished products. Molasses is delivered to enterprises in railway tanks, it is heated to a temperature of 40-45°C and pumped into tanks. Before use, the molasses is heated to the same temperature and filtered through a sieve.

Honey use natural and artificial. Natural honey contains glucose, fructose, sucrose, dextrins, nitrogenous and mineral substances, acids, vitamins, enzymes, dyes. Artificial honey is an invert syrup containing flavoring agents.

Fats used in cooking flour products, sweets, caramel with filling, toffee, chocolate, waffle fillings, fatty glaze. In most cases, fats act as structure formers and at the same time increase the energy value of confectionery products. Used in the confectionery industry butter, margarine, hydrogenated fats, vegetable oils, including cocoa butter, coconut oil.

Widely used in the confectionery industrymilk and dairy products : natural, concentrated, condensed milk (with and without sugar), powdered milk, cream, etc.

Eggs used in the production of flour confectionery, and egg white is used as a foaming agent for the production of marshmallows, marshmallows, whipped sweets and other products. They use natural eggs and egg products - melange (frozen egg mixture, maybe with the addition of salt or sugar), egg powder, separately frozen or dry egg white and yolk.

cocoa beans are the main raw material in the production of chocolate and cocoa powder.

Kernels of nuts and oilseeds (almonds, hazelnuts, walnuts, peanuts, cashews, sesame and sunflower seeds, etc.) are added in the production of sweets, fillings, halva, chocolate and flour products.

Fruit and berry semi-finished products: pulp - fresh berries and fruit, whole or cut, chemically preserved; puree - mashed fresh fruits and berries preserved chemically; podvarki - fruit and berry puree boiled with sugar to a residual moisture content of 31%; candied fruits - candied fruits or pieces, peels of some fruits; dried fruits, preserved berries, etc.

Wheat flour premium and I grades - the main raw material for the production of flour confectionery. It arrives and is stored at enterprises mainly in a bulk way.

Starch in the confectionery industry it is used as a prescription component in the production of flour products and as a molding component for the production of sweets.

Flavors and aromas: food acids- wine, lemon, milk, apple; natural essential oils; essences are synthetic flavors.

("1") In addition, the confectionery industry uses chemical leavening agents, gelling agents, emulsifiers, food colorings, preservatives, etc.

Obtaining cocoa mass and cocoa butter . The crushing of cocoa beans is carried out on crushing and sorting machines, which allow you to separate the cocoa shell and the germ, which worsen the taste and nutritional value chocolate, and divide the resulting cocoa nibs into several fractions ranging in size from 8.0 to 0.75 mm. Coarse fractions are used to obtain bar chocolate and cocoa powder, and small fractions are used to prepare fillings, candy masses and chocolate icing.

Next, cocoa nibs are crushed to particles no larger than 30 microns in size and cocoa liquor is obtained. When grinding, cell walls are destroyed, cocoa butter is released and a suspension is formed in which cocoa butter is a liquid medium, and cell wall particles are solid. During grinding, the temperature of the mass increases, cocoa butter melts, so cocoa mass is a thick creamy liquid.

Cocoa liquor is obtained on machines of various designs: impact-pin, roller, ball mills.

To prevent separation of cocoa liquor into liquid and solid phases, tempering is carried out - continuous mixing at a temperature in the range of 85–90 ° C.

Cocoa butter is obtained by pressing cocoa liquor on hydraulic presses at a temperature of about 100°C and a pressure of 45–55 MPa. At the same time, 44-47% of the oil is squeezed out from the mass of cocoa liquor. Cocoa butter is stored at a temperature of 50-60°C.

The remaining solid mass is called cocoa cake. It contains 9–14% cocoa butter and is used to make cocoa powder..

Preparation of semi-finished products.

Semi-finished product for candied fruits. Plums are best used with pits, they will look prettier. Only "Hungarian" is good without a stone. As well as apples "dessert Pavlova", "cinnamon".

Prick plums (apples, quince, etc.), put in clean jars, pour cold water and, putting in a bowl of water, heat over low heat to 85 degrees. Turn off the fire, and leave the jars in hot water: half a liter for 10 minutes, a liter for 15. You can bring the water to a boil and keep the jars in it for 5 and 8 minutes, respectively, and then roll up.

Semi-finished product sesame, peanut, sunflower - obtained by grinding fried kernels.

From fruits and berries, apples (slices, circles), pears, quinces, cherries, cherries, plums, cherry plums, strawberries, raspberries, currants (black, red and white), gooseberries, peaches, apricots, blueberries, blueberries, cranberries and cranberries are frozen .

After thawing, fruits or berries are directly eaten or used to make jelly, mousses and other dishes. Ready-made fruit purees and juices are also frozen.

There is a valid regulatory framework for the production of the entire range of frozen fruits, as well as various frozen ready-made vegetable and other dishes and semi-finished products. technical documentation, that is technological instructions with an indication of all processes and modes of processing, standards and specifications outlining the requirements for their quality.

Fast freezing mode for prepared fruits or semi-finished products from them ensures high quality and durability finished products during storage.

Air semi-finished product containing fried and crushed walnuts in the amount of 21.93%, pre-chilled egg white in the amount of 25.80%, granulated sugar 51.62% and vanilla powder 0.65%. As a basis for the production of an airy semi-finished product, a foamy mass obtained by whipping egg white with sugar is used. In the process of whipping, form a dense, stable foamy consistency, as a result of which the airy semi-finished product has a tightened texture. Jam - a product of whole or sliced \u200b\u200bfruits and berries, boiled in sugar syrup until a jelly-like mass is obtained. For the manufacture of jam, fresh or frozen plums, apricots, peaches, apples, quince, strawberries, fresh melons are used.

The process of making jam is similar in general to that of making jam, but differs from it in that it is boiled once.

Jam is produced of the highest and 1st grades, differing in taste and smell, color and consistency of the product.

Confiture is a type of jam. It is produced from fresh or frozen raw materials in the form of jelly, in which whole and crushed unboiled fruits are evenly distributed. By quality, confiture is divided into extra and premium.
Jam - This is a product obtained from mashed fruit mass boiled with sugar. It is made from apple, quince, plum, apricot, dogwood, as well as from a mixture of fruit and berry puree. Sometimes food acids and pectin are added. The puree is boiled down to a solids content of at least 66%. The name of the jam is given by the type of puree used. Jam is not divided into commercial varieties.

Candied fruit are products from fruits, as well as peels of watermelons and melons, boiled in sugar syrup, dried and sprinkled with fine sugar or glazed.

Candied fruits are produced in the following types: glazed fruits (folding, canned, printed), fruits in sugar.

Glazed fruits folding - these are dried fruits after separation of the syrup. Their surface has a characteristic gloss.

Glazed candied fruits – it is submerged and oversaturated sugar syrup fruits at a temperature of about 40 aboutC and aged 10-12 hours.

Glazed fruit replicated - fruits are kept for a short time in hot sugar syrup containing small sugar crystals. Then the fruits are dried, as a result of which a crust forms on the surface.

Fruits in sugar These are fruits boiled in syrup and sprinkled with granulated sugar.

Technology of preparation of products ( technological maps) baking mode, assortment.

Oriental sweets are divided into three large groups:

flour products (all kinds of cookies and pies based on shortbread, butter, puff or biscuit dough):

products such as soft sweets: (nougat, aerated Turkish delight, Turkish delight, kos-halva, oil, ala, alan, daima-oil, sherbet, chuchkhela, cream log, cream sausage, oriental fruit-based sweets)

confectionery: caramel type: kozinaki, roasted;

sugar products: crystalline sugar, nishallo (sugar "vermicelli"), nogul (amorphous sugar with spices).

gata

Ingredients:

for the test:
15 g yeast
1.5-2 cups wheat flour
0.5 cup milk
vanilla sugar
salt to taste
For filling:
0.75 cups wheat flour
1.5 cups powdered sugar
100-120 g butter or ghee
1 st. l. ground cinnamon
vanilla sugar to taste
for lubrication:
150-200 g butter or ghee
1 egg yolk

Instruction:Prepare the brew as follows. Dissolve yeast in warm water or milk (4-5 tablespoons), add 2-3 tablespoons. spoons of flour and salt. Cover the dish with the dough with a clean towel and put it in a warm place for 2 hours. After the dough comes up, add the remaining water (milk), vanilla sugar to it and mix everything. Add flour and knead the dough. Knead it for 10 minutes, then put it in a warm place for 30 minutes. Prepare the filling: grind the flour with melted butter, add powdered sugar, cinnamon, vanilla sugar and continue to grind everything until a crumbly mass is formed. Roll out the dough with a layer no more than 1.5 mm thick, brush with oil, fold in half twice, brushing with oil each time. Then roll out the dough again with a layer of 1.5 mm and fold it in four, each time brushing with butter. Repeat the operation 3-4 more times. Roll out the dough prepared in this way again with a thin layer, put the filling on it and level it. Carefully roll the dough into a roll, cut it into 2-3 parts and roll them lightly with a rolling pin. Put the prepared gata on a dry baking sheet, grease with egg yolk and place in an oven preheated to 140-150 ° C. Bake 15-20 minutes, then increasetemperature to 180°C and bake for another 15 minutes.

Nazuk with spices

Ingredients:

for the test:
750 g wheat flour
1 glass of water
30 g yeast
0.25 tsp salt
For filling:
100 g wheat flour
220-250 g butter or ghee
250 g sugar
0.2 tsp saffron (powdered)
1-1.5 teaspoons ground cinnamon
1 teaspoon ground cardamom
3 cloves
for lubrication:
butter
1 egg yolk

Instruction:Prepare dough. Dissolve the yeast in warm (but not hot) water, add salt, add flour and knead the dough. Knead it for 25-30 minutes, then cover the bowl with the dough with a towel and leave for 30 minutes in a warm place. Prepare the filling: put the softened butter in enamelware and rub until a lush foam is formed. Add sugar, ground cinnamon and cardamom, saffron and powdered cloves. Pour flour and grind everything until a crumbly mass is formed. Roll out the rested dough into a layer 1.5-2 cm thick, brush with melted butter, fold in half, roll out again and brush with butter again. Repeat this operation 4 more times, then roll the dough in the form of a tourniquet, cut it into small pieces and roll each piece of dough into a 0.5 cm thick cake. Put 1-1.5 tbsp in the middle of each rolled cake. spoons of filling, pull the edges of the dough to the middle and pinch. Put the prepared products seam down on a dry baking sheet, let stand for 15 minutes and brush with beaten egg. Put in an oven preheated to 160-170 ° C and bake for about 30 minutes.

Gingerbread Cookie with nougat

Ingredients:

for the test:
200 g wheat flour
0.3 cups peeled hazelnuts
2 teaspoons ground ginger
0.5 teaspoon dried grated lemon zest
60 g sugar
125 g creamy margarine
1 egg, salt to taste
For filling:
400 g cooked nougat
1 st. tablespoon chopped pistachios
2 tbsp. tablespoons peeled hazelnuts

Instruction:Mix flour with chopped nuts, ground ginger, lemon zest, sugar and salt. Add melted and chilled room temperature margarine, egg and knead a smooth plastic dough. Shape the dough into a ball, wrap it in foil and put it in a cold place for 1 hour. Prepare the filling as follows. Melt the nougat in a water bath and let it cool down a bit. After that, mix the nougat with chopped pistachios and finely chopped hazelnuts. Roll out the dough on tracing paper to a thickness of 0.5 cm and cut out of it special mold or a glass of a mug with a diameter of about 8 cm. Transfer the sheet with the prepared cookies to a clean, dry baking sheet and place in the oven, heated to 225 ° C. Bake for 10-12 minutes, then let the cookie cool slightly, then separate it from the tracing paper and cool . Carefully place two cookies together, spreading them with a thick layer of nougat.

Ingredients:

Grape juice - 2l

Sugar - 100g

Wheat flour– 200g

Walnuts - 200g

Preparation:

Take walnuts or hazelnuts. It is fashionable to use a whole hazelnut, and it is better to break a walnut into halves. Nuts need to be put on a thick thread, the length of which is about 25 centimeters. Tie an ordinary match to one end of the thread. After the nuts are all on the thread, make a loop at the other end of it. Place the grape juice in a saucepan on the stove. It must be boiled over low heat for 3 hours. Gradually add sugar to the juice, remove the foam and stir. When the fire is turned off and the resulting mass is cooled to 45 degrees, flour can be added to it. Add carefully so that it does not stray into lumps, but turns into homogeneous mass along with juice. Then continue to cook this mass. It should evaporate to its quarter volume. Such a mass is called Tatar in the East. In it you need to hold a bunch of nuts three times for half a minute. Then hang the churchkhela to dry in the sun. She needs to stop sticking to her hands. Then take it off and wrap it in a linen towel. After putting it to ripen in a well-ventilated area.

Ingredients:

Sugar - 1kg

Water - 0.5l

Starch - 100g

Apricot jam - 2 tbsp.

lemon zest- 3 tsp

Cinnamon - 3 g

Almonds - 0.25 tbsp

Hazelnut - 0.25 tbsp.

Powdered sugar - 0.5 cup

Cooking method:

So, you will need a cauldron. If this is not the case, then take a copper basin. It needs to boil sugar syrup. Then dilute the starch in water and when the sugar syrup boils, add to it. Stir, reduce heat and simmer until thickened. You need to mix constantly. Then put in the mass of cinnamon and orange zest. Divide the resulting mixture into two parts. Add jam and nuts to each, which must first be chopped. Take a wooden tray. Put a lot on it. The layer should be 2.5 centimeters. Let it freeze. It will take 3-4 hours. After that, cut the frozen mass into cubes and sprinkle with powdered sugar. Knife lubricate vegetable oil. Oil the knife again after each cut. Mix starch with powdered sugar. Pour it into a container. Put cubes of Turkish delight there and shake. Wrap the container in paper. Air must be avoided.

Ingredients:

Sugar - 1.2 kg

Oranges - 1 kg

Citric acid - 3 g

Water - 3 glasses

Powdered sugar

Cooking method:

This means that the process of preparing candied fruits is quite long and, one might say, dreary. But the result will be absolutely amazing.All peels (they should be thick) are soaked in cold water for three days. Three times a day they need to change the water to fresh, old drain. At the end of the term, the crust should be boiled in new water, let it boil for about 15 minutes. After that, put it in a colander. Separately, mix the sugar syrup in a bowl and bring it to a boil. In the syrup, add peels cut into cubes, stripes or something else pretty. Stir, count to five and immediately remove the dishes from the heat. Leave for six hours.After the syrup with crusts, put back on the stove, bring to a boil and continue to cook for about five minutes. Remove and leave for the whole night (12 hours). And - attention! - so you need to do three times (with the first you get four).When the candied fruits are cooked for the last time, add to the syrup citric acid. Let stand for three hours. After that, throw the syrup with candied fruits into a colander and wait a long time until all the liquid drains from them.Then put the candied fruits on a tray or on a baking sheet and let them dry in the fresh air. When done, sprinkle the candied fruit with fine sugar or powdered sugar.

Teiglach.

Teiglach- an essential element of the Jewish holiday table, sweet dish, which is pieces of dough fried in honey .

Ingredients:

2.5 st. sifted flour,
a pinch of salt,
1 tsp soda,
4 eggs,
4 tbsp vegetable oil,
3/4 st. Sahara,
1/2 kg honey
1 tsp ground ginger,
1/2 l. nutmeg,
2 tbsp. nuts.

Cooking:

Mix flour, salt and soda, pour in eggs and butter and knead a stiff dough (add flour if needed). Divide the dough into pieces and roll each piece into a pencil-thick sausage, cut the sausages into 0.5 cm pieces and arrange them on a lightly greased baking sheet. Bake over medium heat (20 minutes) until browned. Shake the pan twice during baking. Combine honey, sugar, ginger and nutmeg and boil for 15 minutes, dip the baked pieces of dough in honey and cook for another 5 minutes. Then add the nuts and cook for another 10 minutes, stirring constantly. Teiglach is ready when the drop does not spread on a wet surface. Spread the mixture on a wet marble or wooden board and let cool slightly. Spread evenly and cut into pieces. You can also roll the mixture into balls.
If you don't have nuts, replace them with two extra cups of baked dough balls.

Chocolate nougat with almonds, hazelnuts and figs.

Ingredients:

250 g raw almonds

250 g hazelnuts

150 g dried figs

200g honey

200 g dark chocolate

200 g sugar

3 egg whites

2 tbsp liqueur "Amaretto"

6 tbsp water

Wafer sheets or crispbread 13pcs

Cooking:

Almonds pour boiling water for 5 minutes, put on a sieve and peel. Roast the hazelnuts in the oven for about 5 minutest\u003d 180 C. Collect the kernels of nuts in a towel and roll them on the working surface of the table.

Coarsely chop the chocolate, almonds and hazelnuts. Cut figs into small pieces.

Boil the honey until it thickens in a water bath until a test for a ball (a drop of honey lowered into a glass of cold water should take the form of a ball, cooking time 1 hour 50 minutes).

In a suitable bowl, bring to a boil 2 tbsp. l. "Amaretto", 3 tbsp. l. water and 5 tbsp. l. Sahara. Enter chocolate, stirring, melt it over low heat. Leave aside.

In a small saucepan, boil the syrup from the remaining sugar and 3 tbsp. l. water.

Beat the chilled proteins in a strong foam.

In the thickened honey, without removing it from the water bath, mix the proteins (the fire is minimal). Add melted chocolate, stir. Pour in the simmering sugar syrup and beat the mixture vigorously with a spatula or hand whisk. Add nuts to mixture. Add figs and cook, stirring, for another 5 minutes. Cool to room temperature.Lay out the form cling film. Cover the bottom of the mold with wafer sheets or wafers. Lay out the nougat and spread the wafer sheets over it. Cover the product with cling film or parchment, put it under a press and refrigerate for 12 hours.

Cut the finished nougat into pieces with a sharp knife with a wide blade. Store in refrigerator.

Sherbet.

Ingredients:

100 butter ("Anchor", "Valio", "Fin"),

1/2 cup condensed milk

1/2 cups of sugar,

50g water

100g walnut,

juice of 1/2 lemon

Cooking:

AT warm water Add sugar, bring to a boil, stirring constantly.

When sugar crystals dissolve, add lemon juice, butter, condensed milk and crushed nuts.

Mix well, reduce the heat, and boil the mass for 10-20 minutes, stirring constantly.

When the mass begins to thicken, remove it from the heat and immediately pour it into the mold.

Place in refrigerator or freezer to chill.

When the mass hardens, take it out of the mold.

Keep refrigerated.

Methods of registration and submission, quality requirements.

Halva should have a cutting, slightly crumbling texture, fibrous-layered at the break. The taste is moderately sweet, the sugar content is 25% - 45%. Halva with foreign tastes, smell, rancid, musty, with a moistened surface, darkened is not allowed for sale.

Halvah should be stored at a temperature not higher than 18C and relative air humidity not higher than 70%. Halva is well stored at low temperatures (up to -20C). Guaranteed shelf life of sesame halvah is 2 months, other types - 1.5 months.According to the finish, halva can be unglazed and glazed with chocolate.

Requirements for the quality of marmalade. When evaluating the quality of marmalade, attention is paid to taste, smell, color, texture, fracture appearance, shape, condition of the crust and outer surface. The taste, smell and color of marmalade should be characteristic of each item. The consistency of all types of marmalade is jelly-like, not candied, easily cut with a knife. The appearance in the layer and at the break is clean, homogeneous, and in jelly marmalade it is glassy. The surface of all types of marmalade is dry and non-sticky, the shape is correct, without deformation, sagging and burrs.

The most characteristic marmalade defects are wetting and sugaring. These defects occur when the manufacturing technology is violated or when the product is not properly stored.
Marmalade storage. Marmalade should be stored in a clean, well-ventilated room with a relative humidity of 75-80%, at a temperature not exceeding 18 aboutC. Under these conditions, the following shelf life is established: fruit and berry - 2 months; jelly - 3 months.
Requirements for the quality of pastille. Marshmallow should have a well-defined taste and smell, characteristic of this appellation., without foreign tastes and odors. The coloring is uniform, uniform. The consistency of marshmallow is soft, easily broken, and for marshmallow it is lush. The shape of the products can be varied, but without curvature and deformation. The surface of the marshmallow should have a corrugated pattern, the glue and custard have a thin-crystalline crust, sprinkled with powdered sugar.

Marshmallow storage . Store pastille products in dry, clean, ventilated rooms at a temperature not exceeding 18 aboutC and relative air humidity of 75-80%.

Guaranteed shelf life of pastille products for marshmallows - 1 month; for glue marshmallow - 1.5 months; for custard marshmallow - 3 months.

At elevated temperature storage of their halva fat flows out, which goes rancid and gives it an unpleasant taste and smell.

Packing and transportation.

Packaging for oriental sweets is chosen according to the type of product and the requirements of regulatory documents.

Oriental sweets such as soft sweets are made wrapped and not wrapped, piece, packaged and by weight. Piece oriental sweets such as soft candies are made in the form of bars, with a net weight of not more than 150 g, wrapped in aluminum foil, cellulose film, polymer films and other packaging materials approved for use by state sanitary and epidemiological supervision. Oriental sweets such as soft sweets are packed in boxes made of boxboard according to ND or polymeric materials approved for use by the state sanitary and epidemiological supervision authorities, with a net weight of not more than 500 g. The bottom of the boxes and the surface of the products packaged in them are covered with parchment, under parchment, cellulose , waxed paper according to, glassine according to ND.

Boxes must be artistically designed. Weighted oriental sweets in the form of sweets are allowed to be produced wrapped in paraffin paper or polymer films approved for use by the state sanitary and epidemiological supervision authorities, or in an artistically designed label made of writing paper, label paper and waxed paper lining. The label and fold should fit snugly around the product, but can be easily separated from it. The ink on the labels must be durable and must not transfer to the surface of the product.

Boxed oriental sweets such as soft candies are packed in plank boxes, boxes made of sheet wood materials, plywood reusable boxes or corrugated cardboard boxes with a net weight of not more than 15 kg. It is allowed to pack boxes with oriental sweets such as soft candies in returnable and reusable containers, which must be clean and lined on all sides with parchment, under parchment, glassine, wrapping or paraffin paper or other packaging materials approved for use by state sanitary authorities before packaging products. epidemiological surveillance. Unwrapped piece oriental sweets such as soft sweets are placed in rows with their re-laying paper in plank boxes, boxes made of sheet wood materials, boxes made of corrugated cardboard with a net weight of not more than 10 kg.

Weighted oriental sweets such as soft candies are packed in board boxes, boxes made of sheet wood materials, corrugated cardboard boxes with a net weight of not more than 7 kg, a weight sherbet with a net weight of not more than 14 kg. For intracity and local transportation, weighted oriental sweets such as soft candies are packed in aluminum boxes or other regulatory and technical documentation, in boxes made of polymeric materials approved for use by state sanitary and epidemiological supervision, wooden boxes-trays with a net weight of not more than 20 kg; Oriental sweets such as soft sweets, packed in boxes - in metal containers-equipment according to regulatory and technical documentation, in two layers of wrapping paper or in one layer of sack paper, net weight 10 kg, tied with twine or sealed with adhesive tape. With a net weight of not more than 5 kg, it is allowed to paste over each unit of the transport container with a parcel post.

Boxes and trays when packing weight and piece oriental sweets such as soft sweets are lined with packaging materials approved for use by the state sanitary and epidemiological supervision authorities. The same materials cover the rows and cover the top row of products.

It is allowed to use other types of containers and packaging that comply with the requirements of sanitation, standards and technical specifications permitted by the state sanitary and epidemiological supervision and ensure the safety of products during transportation and storage. Packaging and transportation of oriental sweets such as soft sweets to the Far North and equivalent areas.

Conclusion.

Soup is a necessary food, it is very necessary and useful for normal functioning. gastrointestinal tract and not only. Meanwhile, milk soup simply irreplaceable, especially when it's cool outside. It warms the body and provides the necessary vitamins, nutrients, micro and macro elements.

The range of milk soups is very diverse, they differ in recipe, form of slicing vegetables, taste and cooking technology. Each type of soup has its own characteristics, which are formed during technological process production. It is necessary to pay more attention to product quality, its safety, and to detect defects in a timely manner.

Ready soup must comply with organoleptic (taste, smell, color, appearance, consistency), physico-chemical (content of solids, fat and sugar) and microbiological quality indicators. And also the serving temperature and the expiration date must be observed. It is also necessary to take into account the ratio in the product of the main nutrients (proteins, fats and carbohydrates) and the energy value when compiling the menu.

Confectionery have many positive qualities: appearance, good taste, aroma and are easily absorbed by the body.

Oriental sweets make it possible to feel the smell of exotic flowers, the taste of honey and nuts, the aroma of rose petals, the unique flavor range ... Thanks to the magnificent gourmets of the Near and Middle East, halva, Turkish delight, marshmallows, marshmallows, candied and stuffed fruits have become known all over the world , in the East, everyone's favorite and already familiar ice cream was invented in the East.

By the way, in ancient times in the East, healers and pharmacists prepared. They knew how to disguise fabulous taste they knew how to disguise tasteless medicines, and they could also prepare sweets or cakes that had healing properties and saved a person from an illness, helped to conceive a child.
Until now, in the countries of the East, the profession of a confectioner and the masters themselves enjoy special respect.

The assortment of oriental sweets contains more than 200 items, and it is constantly growing, as more and more national dishes different regions is involved in the usual diet of Russians.

Sherbet is a favorite sweet from childhood, along with gozinaki and halva. Every time, passing by the department where oriental sweets are sold, many people wonder what sherbet is made of?

Oriental sweetness with nuts is often confused with a European dessert, the name of which sounds like "sorbetto", "charbet". Whether this is a northern colleague of the sherbet familiar from childhood or a completely different dish - after centuries it is difficult to figure out, so there are 3 types of dessert to choose from, one of which is European:

Solid oriental sherbet
Soft oriental sherbet
European fruit sherbet.

Let's see how to cook each of them.

Sherbet Recipes: Oriental and European Taste

Solid oriental sherbet

It is very sweet and high in calories. For its preparation you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of powdered milk, 1.5 cups of water, 50 g of butter. Before cooking, nuts must be dried well in the oven, and then chopped into medium pieces. This can be done with a rolling pin or blender. In a saucepan with a thick bottom, pour 100 g of sugar and add water, put on fire. When the syrup boils, add the rest of the sugar. Add oil after 5 minutes powdered milk and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and oiled, it is necessary to spread the sweet mass very quickly over the entire area, as the nut dessert quickly hardens. That's all! Happy tea!

Soft oriental sherbet

This dessert is very soft and tender. For him, it is necessary to prepare such products: for 100 g of sugar, 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon are taken.

Sugar and water must be turned into thick syrup, add lemon juice(about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the finished sweet mixture in molds and send to the refrigerator to harden. Sherbet is ready!

fruit sorbet

This dessert will be enjoyed by everyone on hot summer days. It is quite capable of replacing store-bought ice cream. And this dessert is very easy to make. You need to take 0.5 kg of berries and fruits according to the season, remove the seeds, ponytails and peel, beat until mashed, add sugar and lemon juice to taste (the proportions depend on the chosen berry-fruit base). Pour fruit puree into a sudok or other container, put in the freezer until completely solidified. 2 hours before serving, it is better to beat the frozen mass with a blender to give airiness, pour into portion molds and put back in the freezer.

The recipe for homemade sherbet is shown in the video:

On the example of these recipes, several main products that are part of the sherbet can be distinguished. It:

Sugar
nuts
Milk different kind
Butter
Fruits and berries (for the European version).

The list of ingredients is small and quite affordable. And the dish is very easy to prepare. Therefore, you should not postpone the preparation of such sweets for tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

The owners of the patent RU 2457683:

The invention relates to the food industry, namely to the confectionery industry. The method includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar-treacle syrup, introducing whole condensed milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, churning to obtain fondant, tempering at 65- 70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass. At the same time, it is additionally provided for the introduction of whole-ground flour from chickpea beans pre-fried to a moisture content of 5% with a particle size of not more than 160 microns simultaneously with granulated sugar. The components are used at the following ratio, wt.%: granulated sugar 43.38-39.88, fried flour from chickpea beans 1.00-4.50, molasses 7.69, whole condensed milk with sugar 15.15, margarine 3 .84, roasted crushed peanut kernel 28.64, toffee essence 0.30. The syrup is boiled down to a dry matter content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%. The invention is aimed at expanding the range of oriental sweets such as soft candies with the production of a food product of increased biological value, reduced caloric content and with an extended shelf life. 1 ill., 3 tables, 3 pr.

The invention relates to the food industry, namely to the confectionery industry.

The invention is intended to solve the technical problem of expanding the range of oriental sweets such as soft candies with the production of a food product - sherbet - of increased biological value, reduced caloric content and with an extended shelf life.

A known method for the production of sherbet "Dneprovsky", including mixing powdered sugar, whole milk powder, confectionery fat, deodorized fried soy flour, vanillin, salt, grinding the mass in a five-roll mill, aging, otminka mass, tempering at a temperature of 24 ± 3 ° C, molding at a temperature of 26-35°C, cooling with cooling air from 14 to 18°C in a cooling cabinet for 10 minutes, cutting into bars weighing no more than 2 kg, curing sweets, wrapping and stacking finished products with the following ratio of components, wt.%:

The disadvantage of this method is that the finished product is characterized by a very high energy value (570 kcal per 100 g), high fat content (about 40%), which does not meet the concept healthy eating. Sherbet recipe used soy flour, which is a traditional protein supplement. However, due to the predominance of the share of transgenic soybeans in the market, the negative attitude of the majority of consumers towards soy-containing products remains.

A known method for the production of fondant sweets with the addition of non-traditional protein-containing raw materials - chickpea flour, including the dissolution of granulated sugar in water, the introduction of molasses into the resulting syrup, the boiling of the recipe mixture to obtain a fondant mass with a moisture content of 14-15%, its churning to obtain a fine crystalline mass with a density of 1, 3-1.4 g/cm 3 , tempering for 4-7 minutes at a temperature of 65-85°C with the addition of chickpea flour in the amount of 3-9 wt.% of the fondant mass, mixing the fondant mass with flavoring and aromatic substances and its molding.

The disadvantage of this method is the lack of operations for the preliminary preparation of chickpea raw materials, namely heat treatment (for example, roasting flour), which will eliminate the activity of anti-nutritional substances contained in chickpeas - inhibitors of proteolytic (digestive) enzymes. Chickpea beans are known to contain five trypsin inhibitors in an amount of 5.4-6% of the total protein content. The activity of trypsin inhibitors can be reduced by heat treatment, which inactivates and destroys many antinutrients. In addition, there is a characteristic bean smell in chickpea flour, and heat treatment significantly improves organoleptic properties (taste and smell) protein product as a result of the denaturation of a number of enzymes, the removal of unwanted low molecular weight components of the product.

A method is known for the production of oriental sweets such as soft sweets (sorbet), which involves the introduction of swelling starch into the fondant mass at the stage of preparation of the sherbet (1% by mass of fondant in terms of dry matter) and molding the mass.

The disadvantage of this method is that, despite the reduction in the amount of sugar by 1%, the amount of carbohydrates in the finished product does not decrease (swelling or modified starch belongs to the class of polysaccharides or complex carbohydrates), the protein content in the finished product remains insignificant, the biological value of the product does not improve. .

The closest analogue to the claimed method is a method for the production of "Caucasian" sherbet, which is a fondant milk mass with the addition of roasted crushed peanuts. The method includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar-treacle syrup, introducing whole condensed milk with sugar and margarine, followed by boiling the syrup to a solids content of 84%, cooling the syrup to 45-65°C, churning obtaining fondant mass, tempering at 65-70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass with a moisture content of 8-11%, a temperature of 60-72°C, forming a candy layer with roller forming mechanisms, cooling the layer to a temperature of 32 -40°C in the cooling chamber, cutting the layer into rectangular bars weighing no more than 2 kg, curing and cooling of sweets for 24-25 minutes, body temperature after curing and cooling 24-26°C, wrapping and stacking finished products in the following ratio components, wt.%:

The disadvantage of this method is that the finished product is characterized by high energy value (about 450 kcal per 100 g), high carbohydrate content, low content of physiologically functional ingredients such as proteins, water- and fat-soluble vitamins, minerals, which does not meet the modern concept of healthy nutrition. In addition, the disadvantage of the known method is the short shelf life of sweets - 10 days according to GOST R 50230-92.

The objective of the present invention is to obtain sherbet of increased biological value, reduced calorie content and with an extended shelf life.

The problem is solved by the fact that the method for the production of sherbet, including the dissolution of granulated sugar in water when heated, the introduction of molasses, the boiling of sugar syrup, the introduction of condensed whole milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, churning to obtain fondant mass, tempering at 65-70°C, mixing with roasted crushed peanut kernel and toffee essence to obtain a candy mass, additionally includes the introduction of whole-ground pre-fried to a moisture content of 5% flour from chickpea beans with a particle size of not more than 160 microns simultaneously with sugar-sand at the following ratio of components, wt.%:

and the syrup is boiled down to a solids content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%.

Nougat bean flour is pre-roasted to improve its microbiological properties, deactivate anti-nutrients, improve the organoleptic properties of nougat bean flour and give it a nutty aroma and flavor.

The positive point is that the leguminous culture "chickpea", grown in the conditions of Russia, was not subjected to genetic modification.

Chickpea flour has a rich vitamin and mineral composition, mg / 100 g: sodium - 72, potassium - 968, calcium - 193, magnesium - 126, phosphorus - 444, iron - 2.6, beta-carotene - 0.09, vitamin B1 - 0.08, so the introduction of chickpea flour leads to the enrichment of finished products with minerals and vitamins.

In addition, very valuable in chickpeas is the presence of selenium 28.5 mcg per 100 g, which exhibits an antioxidant effect, enhances resistance to cancer.

The method for the production of sherbet is as follows: dissolving granulated sugar in water when heated, introducing whole-ground flour from chickpea beans pre-fried to a moisture content of 5% with a particle size of not more than 160 microns, molasses, boiling sugar-treacle syrup, introducing whole condensed milk with sugar and margarine by subsequent boiling down to a solids content of 82%, cooling to 45-65°C, churning to obtain a fondant mass, tempering at 65-70°C, mixing with crushed fried peanut kernels and toffee essence to obtain a candy mass with a moisture content of 9-12 %, temperature 60-72°С, molding of the candy layer by roller forming mechanisms, cooling of the layer to a temperature of 32-40°С in a cooling chamber, cutting the layer into rectangular bars weighing no more than 2 kg, curing and cooling of sweets for 24-25 minutes , case temperature after curing and cooling 24-26°C, wrapping and stacking of finished products in the following ratio of components, wt.%:

The technical result of the proposed method is to obtain sherbet with improved biological value, high protein content, low sugar content, lower calorie content, as well as the ability to mold the mass with a moisture content 1-2% higher than that of the prototype, which allows you to increase the shelf life of sherbet up to 1 month. In this case, the absolute values of the moisture index in the samples with the addition of chickpea flour are higher compared to the prototype during the entire storage period (figure 1).

The sherbet obtained in this way meets the requirements of GOST R 50230-92 for organoleptic (table 1), physico-chemical (table 2) indicators and safety indicators (table 3).

Obtaining sherbet is carried out according to example 1 with the following content of components, % wt.:

The use of flour from chickpea beans with a particle size of less than 160 microns unnecessarily complicates the process of its production, as finer grinding and longer sieving are required.

The use of flour from chickpea beans with a particle size of more than 160 microns does not allow to obtain a fine-grained structure of the mass.

The introduction of flour from chickpea beans in an amount of less than 1% does not allow to achieve the claimed technical result, namely the improvement of the biological value of sherbet. The increase in the dosage of flour from chickpea beans over 4.5% wt. leads to an increase in the dry matter content of the sugar syrup and a violation of the technological parameters of the boiling mode, since the syrup burns.

Table 1 presents the organoleptic characteristics of sherbet obtained by the claimed method.

Table 2 presents a comparison of the physico-chemical parameters of sherbet obtained by the claimed method, and the prototype.

Based on the data in table 2, we can conclude that the sherbet obtained by the claimed method is a functional food product. The introduction of flour from chickpea beans into the sherbet contributes to an increase in protein content by 1.2 times, a decrease in sugar content by 10%, and a decrease in energy value finished product.

Table 3 presents the microbiological indicators of sherbet obtained by the claimed method.

Figure 1 shows the change in moisture sherbet, obtained by the claimed method, and the prototype during storage.

Sources of information

1. Collection of basic recipes for sugary confectionery. - S.-Pb.: GIORD, 2003. 240 p.

2. Patent 2354129. Method for the production of fondant candies. Khodak A.P., Savenkova T.V., Skokan L.E., Aksenova L.M. Appl. 07/11/2007; publ. 05/10/2009.

3. Anikeeva N.V., Antipova L.V. Chickpeas - a source of raw materials for obtaining biologically valuable additives // Confectionery production. - 2006. - No. 1. - P.35-35.

4. Tolstoguzov V.B. New forms of protein food. - M.: Agropromizdat, 1987. 303 p.

5. Lavrenova B.C. The use of local and non-traditional types of raw materials in the confectionery industry, - M .: Agroniiiteipp, 1988. - Issue 9. 25 p.

6. Lunin O.G., Dragilev A.I., Chernoivannik A.Ya. Technological equipment enterprises of the confectionery industry. - M.: Light and food industry, 1984. 384 p.

7. GOST R 50230-92. Oriental sweets such as soft candies. General specifications. - M.: Publishing house of standards, 1994. 8 p.

8. Chemical composition food products. Reference tables / ed. M.F. Nesterin and I.M. Skurikhin. M.: food industry, 1979. 247 p.

9. http://www.sunduk.ru/receipts/

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sherbet is the correct name for a popular oriental sweet. In Russia, they are used to seeing this dessert in the form of a dense fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from a drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought at the store for little money.

What is sherbet

original recipe sweets has long been lost, and there are culinary disputes about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey), according to another, it was brought to Europe by Marco Polo from China. Sherbet, sherbet, sorbet - variations of one word, but modern cooking defines them different variants sweet dish. They differ in the set of ingredients, method of preparation and consistency:

sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with a fizzy version with chemical flavors that lost its useful qualities);
sorbet - fruit ice cream, similar to sherbet in taste, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
sherbet is called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, spices.

The Arabic word sharba, from which sherbet and its derivatives originated, means "drink". In the East, it has been popular for more than a thousand years. Traditional composition sherbet: wild rose, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). Often it is served chilled with ice, but also hot. How a variety of tea dessert preserves taste qualities and vitamin benefits.

Sorbet or sorbet is a frozen sherbet: gooey soft sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet - not completely frozen mass is diluted with alcohol in small quantities and drunk. It is believed that such a drink stimulates the digestion of food, is a source of vitamins, minerals, and other useful substances.

The most popular delicacy in the former USSR and now, the sherbet dessert is considered a kind of candy. If you master cooking, then at home you can safely experiment with recipes. For the base of sherbet, molasses, condensed milk, milk, sugar and fillers (nuts, fruits) are required. The main thing is not to abuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.

Benefit and harm

In ancient times, all varieties of dessert were considered healthy, sherbet was attributed to the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any kind of sweetness, if it is made from natural products without violating technology, in moderation has undoubted benefits. Sherbet is useful because:

normalizes the functioning of the cardiovascular system;
improves eyesight;
stabilizes the work of the kidneys and liver;
improves the proper absorption of sugar and calcium;
improves sexual function in men (this is facilitated by the sherbet dessert with a lot of nuts).

As often happens with delicious products or dishes, in addition to benefits and gastronomic pleasure, sherbet is a danger to a certain category of consumers. The harm of sweets directly follows from its composition. Approximately 400 kcal comes out per 100 grams of product. Overeating provokes obesity, the possible development of diabetes, hypertension. Sherbet dessert is contraindicated for people with impaired thyroid, liver, kidney functions, pregnant women, and allergy sufferers. It must be remembered that a lot of sugar is harmful for teeth and gums.

sherbet recipe

The number of dessert recipes tends to infinity: every hostess or cook brings in classic composition something of your own. Explore Popular basic recipes sherbets to pamper loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest will be inexpensive. It will take a little time to prepare the dessert (if you really want to, you can eat sherbet sweets even when they are not frozen).

drink recipe

Cooking time: 15 minutes.
Servings: 1 person.
Calorie content: 123 kcal per 100 g.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: easy.

Liquid sorbet is also called "Turkish sherbet". This drink can be changed at will by varying the composition of the ingredients. Classic recipe known since ancient times, such sherbet perfectly cools in hot weather. Vitamins of fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert is very sweet.

Ingredients:

strawberry syrup - 50 g;
berry juice - 100 ml;
strawberries or strawberries - 3-5 pieces;
lemon balm or mint - 2 leaves;

Cooking method:

Beat berries with fruit drink.
Pour the mixture into a glass crushed ice.
Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.

Classic recipe with peanuts

Cooking time: 120 minutes.
Servings: 10 persons.
Calorie content: 450 kcal per 100 g.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern candy stores are filled with its varieties, but the favorite will remain home version dishes. So you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much more useful than store-bought counterparts, which add artificial stabilizers and dyes.

Ingredients:

fresh small peanuts - 1 cup;
milk or cream - 1 glass;
sugar - 3-4 cups;
butter - 1 tbsp. l.

Cooking method:

Pour milk into a non-stick saucepan and add half a glass of sugar.
Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
Roast the peanuts in a pan for a few minutes to loosen the skins.
Return the shelled nuts to the pan and cover with the rest of the sugar.
Turn off the stove immediately, as the sugar will quickly turn into caramel.
Add the resulting peanuts with sugar to milk and continue to cook for about 1 hour.
Put butter into the mixture.
After cooking, pour the resulting mass into a mold (preferably use parchment paper as a substrate).
Put the form in the cold. You can put the dessert in the refrigerator, but before that, cool a little.
Serve the dessert cut into small pieces.

Cooking time: 30-60 minutes.
Servings: 10 persons.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you care about the figure, be careful, because of the high calorie content, dessert can provoke the appearance of extra pounds.

Ingredients:

condensed milk - 1 can (300 grams);
sugar - 2 cups;
butter - 1-2 tbsp. l.;
honey - optional;
a mixture of nuts (peanuts, cashews, hazelnuts, etc.) - 100 grams;
raisins - optional.

Cooking method:

Mix condensed milk, butter and sugar in a saucepan.
Put on the stove and boil for about 30 minutes over low heat until the mass thickens. If you want to use honey, add it to a thick mass and cook for another 10 minutes without stopping stirring.
Pour the nuts with raisins into the prepared mixture and pour everything into a mold, or put these ingredients into a prepared container and pour over the mass on top.
Allow the mixture to harden in the cold. After that, you can serve.

Chocolate

Cooking time: 60 minutes.
Servings: 10 persons.
Calorie content: 500 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

Chocolate dessert sherbet will require some culinary skills. It is important to remove the mass from the heat in time to get the desired consistency. The use of a cooking thermometer is recommended. If it is not at hand, then you will have to constantly monitor the elasticity of the mass, it should become moderately viscous, but not harden. Ready meal will be a worthy competitor to restaurant desserts.

Ingredients:

milk - 1 glass;
sugar - 2 cups;
butter - 1-2 tbsp. l.;
vanilla sugar - 15 g;
cocoa powder - 75 g.

Cooking method:

Mix sugar, milk, cocoa in a saucepan.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce fire to minimum.
Boil to a temperature of 115 degrees (cookers call this state a “soft ball”). It is important at this time not to interfere with the mass.
Remove the pan with the future sherbet from the stove.
Add butter, vanilla sugar to it.
Let it cool down a bit.
Vigorously beat the mass with a whisk for about 5-7 minutes.
Pour mixture into prepared pan, cool completely.
Cut dessert into portions and serve

Sherbet ice cream

Preparation time: 6-8 hours of freezing.
Servings: 3-4 persons.
Calorie content: 125 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Ice cream sherbet (sorbet) is the complete opposite classic dessert with the same title. The composition does not contain a huge amount of calories, the dish can be eaten even not frozen, it does not take much time to cook (but freezing takes several hours). If you use fresh berries or fruits, then the sorbet will become not only tasty, but also healthy.

Ingredients:

fresh or thawed berries - 500 g;
orange - 1 pc. (average);
powdered sugar- 2 tbsp. l.;
toppings, additives ( coconut flakes, syrups, candied fruit) - optional.

Cooking method:

Mix all ingredients in a saucepan until smooth.

Discuss

Sherbet - what is it and how to cook it correctly, benefits and harms, step by step recipes with photo

Sherbet is a favorite sweet from childhood, along with gozinaki and halva. Every time, passing by the department where oriental sweets are sold, many people wonder what sherbet is made of?

Hard Oriental Sherbet Soft Oriental Sherbet European fruit sherbet.

Let's see how to cook each of them.