RU2545627C1 - "snezhinka" creamy ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, 40% fat cream, low-fat condensed milk with sugar, sugar sand, maize 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 of producing ice cream "Snowflake" cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, 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. 13-80).

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 for the production of Snezhinka ice cream, cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon 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 melon is swollen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria 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 with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, 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 convection 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are 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 drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 with peach bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia 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 actinidia, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon 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 at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure under heating evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is 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 radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream, cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated 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 not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to 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 milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip 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 parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol 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 santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 pepino, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, 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, kept under pressure when heated to tempera tures atura not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, convectively dried to an 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 milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola 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 carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure 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 not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of babaco, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, 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 convection method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream, cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection to 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 at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight 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 Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while lychee swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to 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 milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large cowl, cut by convection method to intermediate humidity, withstand pressure evacuation to a temperature not lower than 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared white boots, cut by convection method to intermediate humidity, withstand pressure under heating temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin 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 yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, 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, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to 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 milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 milk glaze 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

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

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

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

Prepared milk of 3.2% fat, cream of 40% fat, non-fat condensed milk with sugar, 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. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried 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 lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, 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 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of rutabaga, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried 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 peaches, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzonera is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The method of production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Leniye to atmospheric pressure with simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Leniye to atmospheric pressure with simultaneous swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, yvayut to atmospheric pressure with simultaneous swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 pressure with the simultaneous expansion of carrots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is 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 oat root finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried 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 pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried 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 pitanga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with a simultaneous swelling of blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries 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 cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, convectively dried 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, convectively dried 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, yvayut to atmospheric pressure with simultaneous swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure while the carambola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of cream "Snowflake" ice cream; involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the acerola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried 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 strawberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 to atmospheric pressure with simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is 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 red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, convectively dried 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 the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and 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 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Leniye to atmospheric pressure with simultaneous swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano 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 nods finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, 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 a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of Snezhinka ice cream cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of Snezhinka ice cream cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white saffron is cut, convectively dried to an 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of sapodilla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried 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 tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous eggplant bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried 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 physalis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, yvayut to atmospheric pressure with simultaneous swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. A method for the production of Snezhinka ice cream cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, 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 until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of cream "Snezhinka" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Leniye to atmospheric pressure with simultaneous swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of cream "Snezhinka" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, corn starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 40% cream 153 condensed milk with sugar 147.6 granulated sugar 70.1 corn starch 27.3 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000