RU2546770C1 - Coffee plombier ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 40%-fat cream, low-fat milk condensed with sugar, sugar sand, scorzonera extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.EFFECT: method allows to enrich ice-cream with raw material biologically active substances and provide for unique organoleptic properties.87 cl

Description

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

A known method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in a method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, discharge pressurize to atmospheric pressure with simultaneous expansion of benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dump pressure to atmospheric pressure with simultaneous pumpkin bloating, 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, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 to atmospheric with simultaneous swelling of the grapes, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping t to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until a solids content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dump 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, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumping t to atmospheric pressure with feijoa expanding 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dump pressure to atmospheric with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, 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, discarded 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 added to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of actinidia, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 not lower than 100 ° C, dumping they are pressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 with 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of the scorzoner, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the yacon, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, s pressurize to atmospheric pressure with simultaneous expansion of the sunflower, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping t to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 pressure to atmospheric with simultaneous expansion of radish, 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, use a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 pressure to atmospheric pressure with swelling of turnips, 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, use a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping t pressure to atmospheric pressure with simultaneous expansion of the beets, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with the simultaneous expansion of carrots, 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, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, use a scorzoner hood, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 10 0 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use the components in the following ratio mass with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 10 0 ° 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 add to the mixture during freezing, use a scorzoner hood, and use the components in the following ratio mass with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared santol is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 depressurize to atmospheric pressure with pink apples bloating at the same time, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 not lower than 100 ° C, discharges pressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous swelling of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped reaching atmospheric with simultaneous swelling of lingonberries, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared ion is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric with simultaneous swelling of the aonl, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric with simultaneous expansion of dogwood, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 of at least 100 ° C, dumping they are pressurized to atmospheric pressure while the cherries are bloated, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding 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, use a scorzone extractor, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric with simultaneous unabi expansion, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge 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 introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 pressurize to atmospheric pressure with the simultaneous expansion of black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 not lower than 100 ° C, discharge they pressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packaging 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, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 not lower than 100 ° C, dumping they pressurize to atmospheric pressure with the simultaneous expansion of the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, discharge pressure to atmospheric pressure with simultaneous expansion of strawberries, 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, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped to atmospheric with simultaneous expansion of the dye, 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, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packaging 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 f to atmospheric with simultaneous expansion of cranberries, 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, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped until atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dump pressure to atmospheric with 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, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with the simultaneous expansion of the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while 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, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping t to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the lychee, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract 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 they are pressurized to atmospheric pressure with the simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping t to atmospheric pressure with simultaneous expansion of the kivano, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, discharge pressure to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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 relieved e to atmospheric with the simultaneous expansion of chayotes, they are 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, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping They pressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they release pressure to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, 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, s depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared white boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with milk glaze and add it to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared physalis is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping They pressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , 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, dumping 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared yellow mombin 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 yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with the simultaneous expansion of barberry, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherries are cut, dried by convection 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 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, use a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, reset pressure to atmospheric with simultaneous expansion of cherry plum, 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared quince is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of quince, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, 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, dumping t 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 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 persimmons 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 stakhis or radish or radish or kohlrabi pepper or beets or carrots or root parsley or root celery or root parsnip or oat root or santol or herring or pink apples or rambutan or pulasan or pitanga or pepino or blueberries or lingonberries or ao lu 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 strawberry or dye or cranberry or blueberry or red mombin or mom or madrono or Malay apples mangosteen or lokumu or longan or langsat or kiva-no or squash or chayotes or zucchini or lychees or cucumbers or watermelon peels or a large sapphire or white sapodilla or sapodilla or tomatoes or eggplant or physalis or papaya or fifth spondias or barberry or plum or cherry or quince or apples in size depending on raw materials, if necessary cut and dried by convection to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

A scorzoner hood is prepared by analogy with a chicory hood by preparing, cutting, frying, pouring drinking water in a weight ratio of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, scorzoner extract and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 added to the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared melon is cut, dried by convection 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 not less than 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 time 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 introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared lagenaria 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 lagenaria, it is 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, 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, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, relieve pressure to atmospheric at the same time by swelling rutabaga, it is 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared persimmons are 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 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 introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact 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 the dry matter content is at least 85%, glazed with milk glaze and added to the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared peaches 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared mango is 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from atmospheric pressure 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 loquat fifty milk glaze fifty water before the release of the target product 1000 15. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from atmospheric pressure 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared radish 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the simultaneous expansion of vegetable pepper, 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, using a scorzoner hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared beets 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 pressure simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared carrots 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, and the pressure is released 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of coffee ice cream, comprising preparing recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, depressurized to atmospheric pressure by simultaneous swelling of the oat root, they are 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, using a scorzone extractor, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 oat root fifty milk glaze fifty water before the release of the target product 1000 33. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared herring 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, and the pressure is released 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, using a scorzoner hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, relieve pressure to atmospheric from 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of coffee ice cream, comprising preparing recipe components, mixing 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared blueberries are 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 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared lingonberries are 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 with simultaneous sun by lingonberry cranberries, 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, 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 introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared unabi 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, and the pressure is released to 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 with by swelling black boots at the same time, 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, relieve atmospheric pressure from the same 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the 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 simultaneously swelling stellar 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from atmospheric pressure at 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared babako 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared strawberries 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 from one 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared dye 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 while by dyeing the dyes, 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cranberries are 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 while By cranking, cranberries 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to 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 with 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released 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 added to the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared by the mother 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared Malay apples are sliced, 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, and the pressure is released to atmospheric pressure from the same 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, relieve pressure to atmospheric pressure simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared lychee 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 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 atmospheric pressure from the same 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while by drinking tea leaves, 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that 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, relieve pressure from atmospheric pressure at 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, and the pressure is released to atmospheric pressure by simultaneous expansion of watermelon peels, 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, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared white sapote 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, and the pressure is released to atmospheric pressure from the same 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared tomatoes 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 pressure simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 to atmospheric from 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 papaya fifty milk glaze fifty water before the release of the target product 1000 82. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by 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, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that 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, depressurized to atmospheric pressure with simultaneous sun by frying barberries, 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, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared quince 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 simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared apples 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 simultaneously 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 used Scorzonera hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 scorzoner hood 90 apples fifty milk glaze fifty water before the release of the target product 1000