RU2546607C1 - Plombier production method (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method for the production of ice cream, providing for the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological production instruction ice cream - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7

granulated sugar 31.3 agaroid 2.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of benincase, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pumpkin fifty

milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45

condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with feijoa swelling at the same time, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pressure to atmospheric with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1

mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric pressure with the simultaneous expansion of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45

condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the scorzonera, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous swelling of the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped The pressure to atmospheric pressure while swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of the sunflower, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1

sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2

dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped The pressure to atmospheric pressure while swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they apply pressure to atmospheric pressure with the simultaneous expansion of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7

vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with the simultaneous expansion of beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root celery fifty milk glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7

granulated sugar 31.3 agaroid 2.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discard pressure to atmospheric, with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of rambutane, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1

pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45

condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7

vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous unabi expansion, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 tamarillo fifty milk glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7

granulated sugar 31.3 agaroid 2.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening; according to the invention, the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field to achieve a dry matter content of at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with the simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with the simultaneous expansion of acerola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1

acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of strawberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45

condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry mucus 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother, cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of mamema, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7

vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discard t pressure to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 longan fifty milk glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream that involves preparing the recipe;> components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric with simultaneous expansion of the kivano, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3

agaroid 2.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cucumbers fifty milk glaze fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut pressure to atmospheric, with simultaneous swelling watermelon peel, finally dried in the microwave field before reaching a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure while high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7

granulated sugar 31.3 agaroid 2.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of sapodilla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1

physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2

dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric pressure with simultaneous expansion of cherry plum, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7

vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon _, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries y, or lingonberry, or aonlu, or dogwood, or sweet cherry, or Javanese apples, or stalks of cashew, or unabi, or tamarillo, or black sapot, 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 lychees, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, and and 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 excess of the temperature of 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

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

Prepared peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water are mixed in the recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously expansion of the melon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling of benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7
vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling lagenaria, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin 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, depressurized to atmospheric pressure at the same time by expanding pumpkins, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin 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 of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem grapes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7
granulated sugar 31.3 agaroid 2.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time by swelling rutabaga, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time by persimmon bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time with the expansion of feijoa, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2
dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time ennym swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 actinidia fifty milk glaze fifty
water before the release of the target product 1000 14. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure from the same TERM swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7
scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time nnym swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time th swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3
agaroid 2.7 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one Belt swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45
condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time th swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time mennym swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method of producing ice cream, comprising preparing prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure by the temporary expansion of vegetable pepper, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure nnym swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling of the carrots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of the root parsley, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root parsley fifty
milk glaze fifty water before the release of the target product 1000 30. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric о with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7
vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling sandal, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure by simultaneous bloating of pink apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7
granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time mennym swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method of producing ice cream, which involves preparing prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time ennym swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2
dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method of manufacturing an ice cream, involving the preparation of prescription components, mixing peasant butter, powdered cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 than 100 ° C, relieve pressure to atmospheric pressure while By studying blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by lingonberry cranberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure at the same time nym swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 aonla fifty milk glaze fifty
water before the release of the target product 1000 43. The production method of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of Javanese apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1
javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric simultaneous swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method of producing ice cream, comprising preparing prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from the same TERM swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3
agaroid 2.7 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one TERM swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream, providing for the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of star apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45
condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. A method of producing ice cream, comprising preparing prescription ingredients, mixing peasant butter, dried cream, non-fat condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time ennym swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method of producing ice cream, comprising preparing prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin 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 a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure from the same TERM swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. A method of producing ice cream, comprising preparing prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by dyeing the dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. A method of producing ice cream, comprising preparing prescription ingredients, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin 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 of not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by cranking, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cranberry fifty
milk glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun blueberries, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure by simultaneous expansion of the red mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7
vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric simultaneous swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure to one TERM swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7
granulated sugar 31.3 agaroid 2.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time th swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2
dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time ennym swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure from one TERM swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by drinking tea leaves, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 chayotes fifty milk glaze fifty
water before the release of the target product 1000 72. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric by simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1
watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of large boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by the temporary expansion of white boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric from one TERM swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3
agaroid 2.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure to one TERM swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45
condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure by the temporary bloating of yellow mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous sun by barberry irrigation, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method of producing ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time th swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream, involving the preparation of prescription components, mixing peasant butter, dried cream, condensed milk with sugar, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at the same time nnym swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
peasant butter 160,2 dry cream 45 condensed milk with sugar 235.7 granulated sugar 31.3 agaroid 2.7 vanillin 0.1 apples fifty
milk glaze fifty water before the release of the target product 1000