RU2547279C1 - Method for production of "metelitsa" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

Description

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

A known method of producing ice cream "Metelitsa", providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

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 Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria 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 lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during milling, and use the components in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are 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 blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with feijoa expanding at once, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are 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 swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared peaches 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 peaches are bloated, dried in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are 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 swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner 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 scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish 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 the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi 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 swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing 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 of at least 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated 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 at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method to intermediate humidity, withstanding t 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 at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 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 sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling santol, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding rambutane, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan 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 with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga 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 the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion 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 swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept for Under pressure when heated to a temperature of at least 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo 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 tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots 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 black boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, 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 for under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother, cut, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono 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 swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature not lower than 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared courgettes are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept for d 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 not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature of 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla 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 sapodilla, dry it in the microwave field until the solids content is not less than 85%, glaze it with sugar and add it to the mixture during milling, and use the components in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are 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 the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling barberries, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Metelitsa ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while quince is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 quince fifty sugar 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 santal, 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 peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum, quince, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. 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 sugar.

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, 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 (86)

1. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000 2. The method of production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000 3. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000 4. Method for the production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, relieve atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000 5. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000 6. Method for the production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000 7. Method for the production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 not the same 100 ° C, depressurized to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is not less than 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000 8. Method for the production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000 9. Method for the production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000 10. Method for the production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000 11. Method for the production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000 12. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000 13. The method of production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 e below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared loquat is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000 16. The method of production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000 17. The method of production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000 18. The method of production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 not lower e 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000 19. The method of production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolate is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the topsoil, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000 20. The method of production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke 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 with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. The method of production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not below 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000 22. Method for the production of Metelitsa 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, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 23. The method of production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 24. The method of production of Metelitsa ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 not lower e 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of Metelitsa ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is 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 root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip 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 root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure while swelling the oat root, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not the same 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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, brasyvayut to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate moisture content, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 pace atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while unabi is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000 48. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 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 sugar and added to the mixture during milling, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000 50. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not the same 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 pace atura 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla 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 not below 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera urine not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature s 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 sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during milling, and use the components with the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not below 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of Metelitsa 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, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried 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 eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of Metelitsa ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not below 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of Metelitsa ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of Metelitsa ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 the same 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of Metelitsa ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 not lower e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 unsalted butter 134.1 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 115.5 potato starch 13.5 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000