RU2546594C1 - Plombier production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with milk-chocolate glaze, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, agaroid, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature tours are not lower than 100 ° С, relieve atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to temperatures not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tures atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurizing to atmospheric pressure with peach bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio weight with an accuracy of ± 2%: the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while the icon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of + 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk, condensed milk, sugar, whole milk, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135

whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening. according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the oat root, and dried in the microwave field until the solids content is at least 85% , glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when donning to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, relieve atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming the cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with old, whole milk, sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of babaco, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking years , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the madrono, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432

unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the langsate, is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared courgettes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of zucchini, is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large cowl is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while physalis is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of papaya, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve pressure to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peel, or a big sapot, or a white sapot, or sapodilla, or t Omata, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dry by convection to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with milk-chocolate glaze, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (87)

1. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous pumping, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous swelling of grapes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous persimmon bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of plums, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released down to atmospheric with the simultaneous expansion of peaches, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of the medlar, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of pears, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the scorzoner, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous swelling of the daikon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous swelling of the sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous bloating of Jerusalem artichoke, is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of radishes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream, providing for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream, providing for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric temperature with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk condensed with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while blueberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3
agaroid 2.7 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling, the aonles are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous bloating of sweet cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released pre-atmospheric with simultaneous expansion of carambola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of stellar apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released drying to atmospheric with simultaneous expansion of the jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released down to atmospheric with simultaneous expansion of bilimbi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to at osfernogo while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous bloating of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of the red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the one prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the madrono, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk condensed with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released drying to atmospheric with simultaneous expansion of squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of zucchini, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of white boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released reduction to atmospheric with simultaneous expansion of sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of eggplant, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cherries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. A method of producing ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk condensed with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric temperature with simultaneous bloating, cherry plums are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 432 unsalted butter 120.5 condensed whole milk with sugar 135 whole milk powder 41.2 granulated sugar 76.3 agaroid 2.7 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000