RU2545824C1 - Method for production of plombier with egg (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 field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, 40-fat cream, fancy butter, low-fat milk condensed with sugar, dry whole milk, sugar sand, waffle wastes, chicken eggs, gelatine, 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: produced 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.

Description

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

A known method for the production of ice cream with egg, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk, sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M.: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in the method of producing ice cream with egg, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, sugar sand, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 butter, peasant milk 77.4 non-fat condensed with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection before weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling benignase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared grapes are dried by convection method to intermediate pressure, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared plums are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with eggs, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, sugar sand, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the icon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection to moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 cream 40% "noy fat 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection before daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared turnips are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by a convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 butter, peasant milk 77.4 non-fat condensed with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried using a convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pink apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous bloating of pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate temperature pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cashew stalks are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection before weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapon is cut, dried by convection method until moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling 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 mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection before weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection before weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method until washed weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate temperature conditions, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 butter, peasant milk 77.4 non-fat condensed with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the mother prepared is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared squash are cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared chayots are dried by convection to an intermediate moisture In particular, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while chayotes are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon crusts, 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 mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method until intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large 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 mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection before drying interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white 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 mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection before weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared eggplants are cut, dried by convective method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate temperature pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, 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 the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 method of producing ice cream with egg, which involves preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle wastes, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and 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, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water are mixed in the recipe ratio pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of ice cream with egg, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convection method to an intermediate humidity, and 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream with an egg, which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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 m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream with egg, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream with an egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, 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 use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream with an egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkins, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the grapes, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing 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 milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream with an egg, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream with egg, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream with an egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream with egg, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream with an egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream with an egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream with egg, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topsoil is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sunflower, 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 use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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 by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method of producing ice cream with an egg, comprising preparing prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream with an egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated 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 milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, 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 use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method of producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, keeping t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, 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 used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept for under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method of producing ice cream with an egg, comprising preparing prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated 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 not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method of producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, wafer waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. A method of producing ice cream with an egg, comprising preparing prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection method to an intermediate humidity, and 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to 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 mass with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling 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 mass with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method for the production of ice cream with egg, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the cherries bloat, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method of producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method of producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, wafer waste, chicken eggs, gelatin, vanillin 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method of producing ice cream with an egg, comprising preparing prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, 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 use the components in the following weight ratio with an accuracy of ± 2%: milk of 3.2% fat content 360
40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream with egg, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream with egg, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, pressure is reduced to atmospheric pressure while the acerola 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature of at least 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 weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin 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 heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cranberries, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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 heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming 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 mass with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. A method for the production of ice cream with egg, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept for under pressure when heated to a temperature of at least 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 weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, and 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate moisture, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar; whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and are mixed in an frizerovaniya process and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method of manufacturing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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, and 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 milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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, withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowboy is cut, dried by convection method to an intermediate humidity, kept for Under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white boots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, wafer waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method of producing ice cream with egg, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while 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 milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 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 ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling barberry, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method of producing ice cream with an egg, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk, sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while quince is expanded, 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 use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. A method for the production of ice cream with egg, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, waffle waste, chicken eggs, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is 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 360 40% cream 135 peasant butter 77.4 condensed milk with sugar 75.8 whole milk powder 27 granulated sugar 119.7 waffle waste 4.9 chicken eggs 63 gelatin 4,5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000