RU2552783C1 - "extra" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

There is a known method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1998, p. 13-107).

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 Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skim milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of apricots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of peaches, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of mangoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmospheric with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm spherical with the simultaneous expansion of the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure fernogo while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous swelling of the sunflower, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure fernogo while swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped up to atmospheric with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of the root celery, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared root parsnip is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released up to atmospheric with simultaneous expansion of the root parsnip, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90

Skimmed milk powder 42.3

granulated sugar 207 potato starch 22.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous bloating of pink apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling pulasan while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous bloating of blueberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, 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, depressurized to atmosphere ernogo while swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure released e to atmospheric with the simultaneous expansion of Javanese apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric temperature with simultaneous bloating of cashew stalks, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared black sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, and the pressure released e to atmospheric with simultaneous expansion of stellar apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling averrhoa bilimbi while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, and the pressure is released to atmospheric s with simultaneous expansion of cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the red mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released down to atmospheric with the simultaneous expansion of Malay apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared longan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere molecular while swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling Lansium Parasiticum while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie nods while swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of watermelon peels, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of large capsules, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized Outside while swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

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

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

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

Prepared eggs, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cut apricots, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000. 2. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the smoke and finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000. 3. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared Beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Beninases are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000. 4. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared lagenaria cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion lagenarium, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000. 5. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of t kvy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000. 6. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while the grapes are swollen and, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000. 7. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ryukvy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000. 8. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion x rmy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000. 9. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion eyhoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000. 10. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that they are prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with shower, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000. 11. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skim milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that they are prepared peaches are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000. 12. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared mangoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of m ango, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000. 13. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while being expanded Actinidia it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000. 14. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000. 15. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skim milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that they are prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of g rush, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000. 16. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the scorzoner is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while it is expanded Scorzonera it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000. 17. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000. 18. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared the yacon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the yak it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000. 19. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared chopped sunflower seeds, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000. 20. The method of manufacturing ice cream "Extra", which includes the preparation of prescription components, mixing eggs, skim milk, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion iem artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milky chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000. 21. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared Stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000. 22. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared radish is cut, dried by convective 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 p edis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 23. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 24. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion powders, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 25. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared kohlrabi are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion m kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000. 26. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000. 27. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion beets are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000. 28. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000. 29. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared cut the root parsley, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun by parsing root parsley, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000. 30. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared chopped root celery, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by knotting the root celery, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000. 31. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by knotting the root parsnip, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 32. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by oat root, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000. 33. Method for the production of Extra ice cream, involving the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Santolas are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion santola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000. 34. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared cut the salack, dry it by convective method to an intermediate humidity, maintain it under pressure when heated to a temperature not lower than 100 ° C, release the pressure to atmospheric pressure with simultaneous expansion with Alaka, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000. 35. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with the help of pink apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 36. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000. 37. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000. 38. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000. 39. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000. 40. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 41. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling lingonberries and, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 42. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000. 43. Method for the production of Extra ice cream, which includes preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion to strength, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000. 44. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skim milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cherry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 45. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Javanese apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by drinking Javanese apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by learning the cashew stalks, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000. 47. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared unabi is cut, dried by convective 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 nabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000. 48. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while being expanded with tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000. 49. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skim milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared the black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 50. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared cut the carambola, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding we use carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000. 51. Method for the production of “Extra” ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that they are prepared cut stellar apples, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion the polarity of a star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 52. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared cut jambolan, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding with jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000. 53. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared bilimbi are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion m bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000. 54. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that it is prepared the babako is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000. 55. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared Acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m acerols, are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000. 56. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while being expanded strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 57. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared the dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the red and finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000. 58. Method for the production of Extra ice cream, involving the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 59. Method for the production of Extra ice cream, involving the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of pigeons and finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 60. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 61. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared cut by mothers, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Ameya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000. 62. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000. 63. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that they are prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 64. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared cut the mangosteen, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while expanding with mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000. 65. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared cut the turkish delight, dry it by convective method to an intermediate humidity, maintain it under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while expanding Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000. 66. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared the longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000. 67. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Lychee is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of l chi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000. 68. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skim milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000. 69. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared chop the kivano, dry it by convective method to an intermediate humidity, maintain it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while swelling kivano, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000. 70. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared squash cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding with squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000. 71. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of chayotes, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000. 72. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared zucchini cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of zucchini, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000. 73. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000. 74. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared watermelon peels are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000. 75. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared they cut a large coat, dry it with a convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure with simultaneous expansion stallation large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 76. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared cut the white coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 77. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while being expanded we use sapodilla, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000. 78. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000. 79. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cut the eggplant, dry it by convective method to an intermediate humidity, maintain it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while expanding it with eggplant, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000. 80. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of physalis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000. 81. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000. 82. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared yellow mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 83. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry sa, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 84. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared cut cherries, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion in cherries are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 85. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that it is prepared Cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Lychees are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000. 86. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared Quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion you are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000. 87. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 42.3 granulated sugar 207 potato starch 22.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000.