RU2551066C1 - Plombier production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. Then one mixes 3.2%-fat milk, farm butter, dry whole milk, dry defatted milk, sugar sand, wheat flour, vanillin and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product.

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

87 cl

Description

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

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

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

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pink apples fifty milk chocolate glaze fifty

water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135

Wheat flour eighteen vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5

skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135

Wheat flour eighteen vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16

granulated sugar 135 Wheat flour eighteen vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure when heated to a pace ratios of at least 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, 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 moms, 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 tomatoes, silt and eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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-chocolate glaze, provided for by GOST 31457-2012.

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

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

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

Claims (87)

1. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of apricots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released up to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1
lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous pumping, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous swelling of grapes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of swede, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16, granulated sugar 135 Wheat flour eighteen vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous persimmon bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen
vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method of production, ice cream, involving the preparation of prescription components, mixing 3.2% milk, fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric temperature with the feijoa expanding at the same time, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135
Wheat flour eighteen vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of actinidia, is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped lowering to atmospheric temperature with the simultaneous expansion of the medlar, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skim milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16
granulated sugar 135 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the yacon, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous swelling of the sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, 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, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5
skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of turnips, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9
whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released Pre-atmospheric with simultaneous swelling of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty
water before the release of the target product 1000 26. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric temperature with simultaneous expansion of beets, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5
peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root parsley fifty
milk chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1
santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen
vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, 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 humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while blueberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to at osfernogo while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135
Wheat flour eighteen vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skim milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16
granulated sugar 135 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking, water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.50 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of black boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5
skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of stellar apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9
whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, 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, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 babaco fifty milk chocolate glaze fifty
water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5, peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to at osfernogo while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5
peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure Fernie while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cranberry fifty
milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skim milk powder, granulated sugar, wheat flour, vanillin and drinking, water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the one prepared by the mother is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1
madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressurize to atmospheric pressure with the simultaneous expansion of Malay apples, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen
vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization homogenization, cooling, milling packing and hardening, characterized in that the prepared lychees are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released of to atmospheric while swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135
Wheat flour eighteen vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Fernie while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, 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, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16
granulated sugar 135 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of white boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5
skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped, pressure to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9
whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate moisture content, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to at osfernogo while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 barberry fifty milk chocolate glaze fifty
water before the release of the target product 1000 84. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of quince, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 382.5
peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 382.5 peasant butter 148.9 whole milk powder 59.5 skimmed milk powder 16 granulated sugar 135 Wheat flour eighteen vanillin 0.1 apples fifty
milk chocolate glaze fifty water before the release of the target product 1000