RU2544573C1 - Plombier 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 chocolate glaze, mixing of 3.2%-fat milk, fancy butter, dry whole milk, 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.

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

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

This result is achieved by the fact that in the method of producing ice cream that involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a pace rats not lower than 100 ° C, depressurize to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 grape fifty chocolate glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540

amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with 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%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature of at least 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while javanese apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn 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, they are kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapphire is cut by convection drying to an intermediate humidity, kept under pressure under heating evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling large boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn 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, is kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 apples fifty 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. In this case, the plant raw material acquires a soft plastic consistency, then the raw material is kept under pressure when heated to a temperature of at least 100 ° C and the pressure is released to atmospheric pressure. 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 excess of the temperature of 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 chocolate icing, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn 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. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the melon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with simultaneous expansion of the pumpkin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the grapes, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of rutabaga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 Amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of feijoa, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, dumped Adding to atmospheric pressure with simultaneous swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, which involves preparing a recipe for these components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream, providing for the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of the medlar, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the scorzonera, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous bloating of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, sugar line, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, dumped yes Leniye to atmospheric pressure with simultaneous swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with the simultaneous expansion of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of rambutane, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling pepino, finally dried in a microwave field until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, characterized in that the prepared lingonberry is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous bloating of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. A method of producing ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling peduncles cashew finally dried in a microwave field until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping They pressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the bilimbi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of acerola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used at. the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of the dye, dry in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved atmospheric with simultaneous expansion of cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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 pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during feizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, dumped pressure to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling nods finally dried in a microwave field until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of zucchini, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn 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, dumped The pressure to atmospheric pressure while swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, sb ik- to atmospheric pressure while high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of sapodilla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole milk powder, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the 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, dumped The pressure to atmospheric pressure while swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 136.5 whole milk powder 45 skimmed milk powder 13.5 granulated sugar 135 corn starch 13.5 vanillin 0.1 apples fifty chocolate glaze fifty water before the release of the target product 1000