RU2552655C1 - Method for production of "rostovskoye" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 20%-fat cream - 180; cream condensed with sugar - 47.4; low-fat milk condensed with sugar - 63.4; condensed cheese whey - 67.5; confectionary fat - 45.4; sugar sand - 97.4; wheat flour - 18; vanillin - 0.1; vegetal raw materials - 50, milk glaze - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials, specified in the method versions, are cut and dried 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 vegetal raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Prepared 20%-fat cream, cream condensed with sugar, low-fat condensed milk with sugar, condensed cheese whey, confectionary fat, sugar sand,wheat flour, vanillin and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl

Description

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

A known method for the production of ice cream "Rostov", providing for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1998, S. 13-124).

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

This result is achieved by the fact that in the Rostovskoye ice cream production method, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour , vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkins are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity, output Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while actinidia was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during milling, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the daikon, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate wet spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in a microwave field until a solids content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets were swollen, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate pressure, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate imperfections, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to an intermediate of imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, output Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pitting fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared blueberries are dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection method to intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion is cut, dried by convection to an intermediate humidity, Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared cashew stalks are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate humidity, Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the babako, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous bloating of blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the zucchini, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in a microwave field until a solids content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared watermelon peels are cut, dried by convection method to an intermediate moisture spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large coat, cut by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared white boots, cut by convective drying to an intermediate wet they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplant is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, hold under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding apples, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures 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 glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature 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 glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, 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 The temperature is not lower than 100 ° С, depressurizes to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga 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 rutabaga, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmon is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, 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 not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums 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 drains, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzonera is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon 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 daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while the yacon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolnik is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure under heating temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis 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 stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the expansion of vegetable pepper, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding pepino, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure with the simultaneous expansion of lingonberries, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 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 aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries 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 blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of Rostovskoye ice cream, which involves preparing prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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, is kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to The temperature is not lower than 100 ° С, depressurizes to atmospheric pressure with the simultaneous bloating of blueberries, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, pressure is reduced to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure under heating evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the quince being expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 condensed whey cheese 67.5 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000