RU2549716C1 - Method for production of "zilite" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method till intermediate moisture content. Then the vegetal raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. One performs mixing of whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and the mixture cooking till sugar caramelisation to produce creme brulee syrup. Then one mixes defatted milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine and drinking water. Then one performs delivery for 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 "Zilite", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain cream of brulee syrup, mixing skim milk, skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening (Technological instructions for the production of ice cream - M .: Agr Opromizdat, 1998, pp. 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 Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention prepared cut apricots, convectively dry them to an intermediate humidity, hold them under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apricots, dry them in the microwave field until the solids content is at least 85%, glaze them with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup -brulee, mixing milk, skimmed milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared The melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This benignase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut the pumpkin, dry it with a convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the dry matter content is at least 85%, glaze with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The grapes are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, according to the invention, prepared cut rutabaga, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This persimmon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmon, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This feijoa is cut, dried by convective method to intermediate humidity, 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 solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These drains are cut, dried by convection, to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the drains, dried in the microwave field until the solids content is at least 85%, glazed with hard vegetable oil and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These peaches 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 while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This mango is 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 simultaneous expansion of the mango, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These pears 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 while the pears are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This scorzoner is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This yacon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This topis sunflower is cut, dried by convective method to intermediate humidity, maintained, pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the topical sunflower, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable oil and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This Jerusalem artichoke is 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 Jerusalem artichoke, dried in a microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling of the stachis, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing, and hardening, according to the invention, prepared They cut the radish, dry it by convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry it in the microwave field until the dry matter content is at least 85%, glaze with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of turnip, dried in a microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This kohlrabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Zilite ice cream production method, which involves preparing recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce syrup creme brulee, mixing skim milk, skimmed milk powder, granulated sugar, syrup creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped vegetable pepper, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This beet is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped carrots, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the carrots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped root parsley, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped root celery, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root parsnip is swollen, dried in the microwave field until the solids content is at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the oat root, dried in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This santol is 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 simultaneous expansion of the santol, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup , 203.4 gelatin 4.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut herring, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped pink apples, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This rambutane is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The pulasan is 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 simultaneous expansion of the pulasan, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared They cut the pitanga, dry it by convective method to intermediate humidity, hold it under pressure when heated to a temperature of at least 100 ° C, depressurize it to atmospheric pressure while expanding the pitanga, dry it in the microwave field until the dry matter content is at least 85%, glaze with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This pepino is 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 simultaneous expansion of the pepino, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This blueberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in a microwave field to a dry matter content of at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared dried cowberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This ion is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the ion, dried in a microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This dogwood is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared they are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the sweet cherry is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These Javanese apples 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 while the Javanese apples are expanded, dried in the microwave field until the dry matter content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This unabi is cut, dried by convective method to intermediate humidity, 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 dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This tamarillo is cut, convectively dried to an intermediate humidity, 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 dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut this black cowl, dried by convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the black cowl, dry in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This carambola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the carambola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These star apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the star apples are expanded, dried in the microwave field until the dry matter content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The babako is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped strawberries, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of strawberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This dye is dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared dried cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This blueberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The mum is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mum, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mum rutabaga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the madrono is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These Malay apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the mangosteen is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut the turkish delight, convectively dry it to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize it to atmospheric pressure while swelling the turkish delight, dry it in the microwave field until the dry matter content is at least 85%, glaze with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These lychees 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 while the lychee is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This kivano is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Zilite ice cream production method, which involves preparing the recipe components, ”mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce syrup creme brulee, mixing skim milk, skimmed milk powder, granulated sugar, syrup creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared The squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the squash is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These tea leaves are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the tea leaves are swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These zucchini 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 while the zucchini is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cucumbers, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These 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 a microwave field to a dry matter content of at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut this large cowl, dry it with a convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the large cowl, dry it in the microwave field until the dry matter content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut the white bonnet, convectively dried to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white bonnet, dry it in the microwave field until the solids content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This sapodilla, cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the dry matter content is at least 85%, glaze solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These tomatoes 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 while the tomatoes are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These eggplants 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 while the eggplants are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the physalis is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped papaya, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized 8 to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This yellow mombin is 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 the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This barberry is dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chopped cherries, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared This cherry plum is cut, dried by convective method to intermediate humidity, 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 dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cut the quince, convectively dry it to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize it to atmospheric pressure while expanding the quince, dry it in the microwave field until the dry matter content is at least 85%, glaze with a solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared These apples are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

Then the plant material is dried in the microwave field until the solids content is at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

Prepared whole condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until caramelized sugar to form a cream of creme brulee.

The prepared skim milk, skim milk powder, "granulated sugar, creme brulee syrup, gelatin and drinking water are mixed in the recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are fed in the recipe ratio. The resulting mixture is freezed. packaged and quenched to obtain the target 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. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared melon is cut, dried convective method to intermediate humidity, 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 at least 85%, glazed with solid vegetable fat and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by an even method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pumping up, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared grapes are dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga 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 swelling of swede, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa 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 with feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared plums are cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared mango is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce * creme brulee syrup, mixing milk skim, skim milk powder, granulated sugar, cream creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears 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 with simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared daikon 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 sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yacon is cut, dried convective m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the anchor, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower is cut and dried by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of sunflower, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared radish is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried convective m method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried convection by the method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. Method for the production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried using an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared beets are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared carrots are cut, dried by convection by an explicit method to intermediate humidity, they are 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared root parsley is cut, dried t convectively to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, sushi by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, sushi using a convective method to intermediate humidity, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and apply into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol 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 with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while pink apples are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried convection by an even method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. Method for the production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared pitanga is cut, dried by convection by an explicit method to intermediate humidity, 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared blueberries are dried by convection ohm to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried with convection meth the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared donut is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherry is cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. The method of production of Zilite ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling unabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried active 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 tamarillo, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skimmed milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black sapot is cut and dried using an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the black cowboy swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, cream creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by the convective method to intermediate humidity, they are 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 at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection active method to intermediate humidity, 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared dye is dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the dye, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cranberries are dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared blueberries are dried with convection meth the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mamema, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of madrono, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are sliced, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. Method for the production of “Zilite” ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight 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 Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. The method of production of "Zilite" ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan 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 with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, cream creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried and convective m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano 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 kivano, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash cut, dried convection active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while zucchini is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, cream creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapot is cut and dried by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapot is cut and dried By an objective method, to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. Method for the production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared tomatoes are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. The method of production of ice cream "Zilite", which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convection active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, cream brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried using an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of a yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective meth the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of barberry, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 603 skimmed milk powder 42.8 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000