RU2547394C1 - Method for production of "tikhiy don" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods for "Tikhiy Don" ice cream production envisage recipe components preparation, mixing of buttermilk obtained during sweet cream butter preparation, fancy butter, confectionary fat, whole milk condensed with sugar, dry defatted milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is 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% and glazed with milk glaze and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio.

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

87 cl

Description

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

There is a known method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, S. 13-124).

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

This result is achieved by the fact that in the method of producing Tikhiy Don ice cream, which provides for the preparation of recipe components, mixing buttermilk from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch , vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apricots are cut, dried by convection meth the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared melon is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling the melon, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared lagenaria is cut, dried by convection by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rutabaga is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared persimmons are cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared feijoa are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared plums are cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared peaches are cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with peach bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared mangoes are cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared actinidia is cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared medlar is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared scorzoner is cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared daikon is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared yacon is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared topsoil is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared stachis is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared radishes are cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turnips are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with turnips swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsley is cut, dried by convection active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root celery is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared oat root is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared santol is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared herring is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pink apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pink apples bloating at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin, 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pulasan is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pitanga is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pepino cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cranberries are dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared ion is cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of aonles, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cornel is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared Javanese apples are cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cashew stalks are cut, dried convection by an even method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared unabi cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tamarillo cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared black boots are cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carambol is cut, dried by convection by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared jambolan is cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the jumbolan swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared bilimbi is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared babako cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared acerola is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared strawberries are cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is dried by convection method to intermediate humidity, kept under pressure when 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 milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method until intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared red mombin cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mother cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared madrono cut, dried by convective meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared Malay apples are cut, dried convection by an even method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen is cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turkish delight is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared longan is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared lychees are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared langsat is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared kiwano is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared squash cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared chayotes are dried by convection method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared zucchini cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cucumbers are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared large sapota is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared white sapote is cut, dried convective m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convection by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared eggplants are cut, dried with convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared physalis is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared yellow mombin is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by a convective method until intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cherries are cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, and potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apples are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

buttermilk from production sweet butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon 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 or quince, apple, 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 the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole milk condensed with sugar, skimmed 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 (87)

1. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convection method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate moisture content, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed 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, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convection method to an intermediate humidity, withstand melt 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convection method to an intermediate moisture, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while peaches bloat, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convective method to an intermediate moisture content, hold under pressure when heated to a temperature of at least 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topsoil is cut, dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convection method to intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of Silent Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convection to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of Silent Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convection method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate moisture spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. Method for the production of Silent Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, torn live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate moisture, live 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, withstand pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of Silent Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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 method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convective method to an intermediate moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, withstand melt 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while black boots were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate moisture content, Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convection method to an intermediate moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature of at least 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convection to an intermediate moisture, live 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of Silent Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of Silent Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection method to an intermediate humidity, withstand melt 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated 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 an intermediate humidity, live 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convective method to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of Silent Don ice cream, involving the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of Silent Don ice cream, involving the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. Method for the production of Silent Don ice cream, involving the preparation of recipe components, mixing buttermilk from the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated 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, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained in the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, dried by convection to an intermediate humidity, live 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, 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 an intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of Silent Don ice cream, involving the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. Method for the production of Silent Don ice cream, involving the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, hold under pressure when heated to a temperature of at least 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, torn live under pressure when heated to a temperature of at least 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the papaya is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. Method for the production of Silent Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed whole milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of Tikhiy Don ice cream, which involves the preparation of prescription components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed 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, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of Tikhiy Don ice cream, which involves preparing the recipe components, mixing the buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of Tikhiy Don ice cream, which involves the preparation of recipe components, mixing buttermilk obtained from the production of sweet cream butter, amateur butter, confectionery fat, whole condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
buttermilk from the production of sweet cream butter 465.9 amateur oil 30.6 confectionery fat 76.8 condensed whole milk with sugar 89.8 skimmed milk powder 29th granulated sugar 96 potato starch 13.5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000