RU2545836C1 - Method for production of "polyus" ice cream (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 chocolate glaze, mixing of 3.2%-fat milk, farm butter, low-fat milk condensed with sugar, dry whole milk, cocoa powder, sugar sand, potato starch 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.

87 cl

Description

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

A known method for the production of ice cream "Pole", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Polyus", which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared apricots 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 apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540

peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 apricots fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared melon is cut, convective 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 melon, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 melon fifty

chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 benincase fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, kept under d by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9

granulated sugar 85.7 potato starch 22.5 grape fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rutabaga 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 swede, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 swede fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate humidity, kept under d by heating by heating 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 persimmon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared feijoa 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 feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 feijoa fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, kept under d when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing 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 540 peasant butter 69.3

condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 plums fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 peaches fifty

chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared mangoes are cut, dried by convection method to an intermediate humidity, kept under d by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 mango fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to an intermediate humidity, maintained Under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 actinidia fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 loquat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pears are cut, dried by convection method to an intermediate humidity, kept under d by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9

granulated sugar 85.7 potato starch 22.5 pears fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared daikon 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 sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 daikon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared yacon is cut, dried by convection 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 icon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 yacon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the topsoil, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing 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 540

peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sunflower fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5

Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared stachis 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 stachis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 stachis fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, kept under d by heating by heating 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 chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish 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 expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turnips are cut, dried by convection 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 turnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7

potato starch 22.5 turnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to an intermediate humidity, withstand 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 chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper 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 vegetable pepper is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 beet fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carrots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3

condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 carrot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, live under pressure when heated to a temperature of at least 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 chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root parsley fifty

chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, output they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root celery fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 oat root fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7

whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 santol fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, kept under d by heating, 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 not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 herring fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pink apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling rambutane, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 rambutan fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pulasan fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9

granulated sugar 85.7 potato starch 22.5 pitanga fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pepino fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 blueberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cranberries are 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 lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared aonlu cut, dried by convection method to an intermediate humidity, kept under d by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7

whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 aonla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity, kept under d by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 dogwood fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection method to an intermediate humidity, aged melt 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 not less than 85%, glaze with chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity, kept under d by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7

potato starch 22.5 unaby fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tamarillo is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared black boots are cut, dried by convection 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 black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 black boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate humidity, maintained Under pressure 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 chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 carambola fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 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 chocolate icing and put into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540

peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 star apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, maintained Under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5

jambolan fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, 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 expanding the babako, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 babaco fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 acerola fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3

condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dyes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 krasnika fifty chocolate glaze fifty

water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cranberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 blueberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate humidity, withstand they are burnt 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 at least 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 red mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mom cut, dried by convection method to an intermediate humidity, kept under d with heating, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5

mom fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 madrono fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Malay apples are cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 malay apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, maintained under pressure 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 chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7

whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lokuma fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared longan 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 the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 longan fifty chocolate glaze fifty

water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared lychees are 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 blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lychee fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 langsat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Kiwano 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 Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared squash 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 expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9

granulated sugar 85.7 potato starch 22.5 squash fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 chayotes fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate humidity, kept for 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 not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 zucchini fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cucumbers 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 cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing 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 540

peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while large capsules are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5

big boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared white sapot is cut, dried by convection method to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 white boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate icing and add it to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared tomatoes 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 tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared eggplant is cut, convective dried to an intermediate humidity, withstand under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing 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 540 peasant butter 69.3

condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 eggplant fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 physalis fifty

chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 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 chocolate 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 papaya fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection 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 yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is 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 barberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 barberry fifty chocolate glaze fifty water before the release of the target product 1000.

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

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9

granulated sugar 85.7 potato starch 22.5 cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar , potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate humidity, kept under d by heating by heating 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince is 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 quince is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 quince fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared apples 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 apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 apples fifty chocolate glaze fifty water before the release of the target product 1000.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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 chocolate icing, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water are mixed in a 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. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of apricots, is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature rounds not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5
lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin 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 with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7
potato starch 22.5 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9
granulated sugar 85.7 potato starch 22.5 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. The Polyus ice cream production method, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzonera is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the scorzonera, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen
cocoa powder 9 granulated sugar 85.7 potato starch 22.5 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated 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 at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolnik is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while at the same time blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7
whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. The production method of the Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve pressure by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate and add to 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature at least 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3
condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 kohlrabi fifty chocolate glaze fifty
water before the release of the target product 1000 26. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while vegetable pepper is bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch 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 moisture content, they are kept under an inverse method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing 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 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540
peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root parsley fifty
chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5
santol fifty chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Polyus ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7
potato starch 22.5 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve atmospheric pressure while swelling pepino, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not e 100 ° C, relieve atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9
granulated sugar 85.7 potato starch 22.5 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen
cocoa powder 9 granulated sugar 85.7 potato starch 22.5 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7
whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3
condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of babaco, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 babaco fifty chocolate glaze fifty
water before the release of the target product 1000 55. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540
peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cranberry fifty
chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Polyus ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5
madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7
potato starch 22.5 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with lychee bloating, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy of + 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature rounds are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9
granulated sugar 85.7 potato starch 22.5 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2 %:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen
cocoa powder 9 granulated sugar 85.7 potato starch 22.5 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white cowboy is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7
whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of Polyus ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to 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 not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3
condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 barberry fifty chocolate glaze fifty
water before the release of the target product 1000 84. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch 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 not lower than 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540
peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, cocoa powder, granulated sugar, potato starch and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure while expanding apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 peasant butter 69.3 condensed milk with sugar 91.7 whole milk powder eighteen cocoa powder 9 granulated sugar 85.7 potato starch 22.5 apples fifty
chocolate glaze fifty water before the release of the target product 1000