RU2546828C1 - Method for production of "snegurochka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate moisture spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection method to an intermediate temperature pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method until intermediate they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate moisture content spices, are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared yacon is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the icon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate imperfections, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the dry matter content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate moisture content spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate moisture content spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared santol is cut, dried by convection method to an intermediate moisture content springs, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate moisture content spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate moisture content Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous swelling of the ions, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried using a convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared tamarillo cut, dried by convection method to intermediate heat they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapote is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method until intermediate pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while bloating blueberries, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother, cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the mother, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection until intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while chayotes are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to an intermediate moisture content spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate moisture content spices, are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection method until intermediate pressure, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snegurochka ice cream production method, which involves preparing the recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate moisture spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

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

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

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

Claims (87)

1. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of the melon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. The method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the benincase, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while pumping up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated evacuation to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with actinidia swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the medlar, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. The method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing 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 introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° С, pressure is reduced to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing 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, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. The method of producing ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. The method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, and 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 milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. The method of producing ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, and kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the acerola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated for about a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while chayots are bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large capsule is cut, dried by convective method to an intermediate humidity, and kept under pressure m when heated to a temperature of not lower than 100 ° C, 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 milling, and use the components at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure at screaming to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%;
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the eggplant, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. The production method of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding quince, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream ″ Snegurochka ″, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000