RU2549717C1 - Method for production of "tea aroma" 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 milk glaze. One mixes unsalted butter, low-fat condensed milk with sugar, sugar sand, gelatine, cloves extract, tea extract and drinking water. Then the mixture is pasteurised, homogenised, cooled and frozen. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of ice cream "Tea Flavor", which provides for the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening (The technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, relieve atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 4,5 gelatin 0.4 clove for hoods 0.04 tea for hoods 9 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° С, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° С, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, relieve atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pitting fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pepino fifty milk glaze fifty water before the release of the target product 1000

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

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to tempera tures atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, relieve atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared djambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 jambolan extract tea fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the dry matter content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, sugar, gelatin, cloves, tea and drinking water extracts, pasteurization, homogenization , cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of red mombin, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° С, depressurize to atmospheric pressure with simultaneous lychee expansion, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 squash fifty milk glaze fifty water before the release of the target product 1000

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

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of watermelon peels, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° С, depressurizes to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of papaya, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter, unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared cloves are crushed, poured with drinking water in a ratio of 1 mass to 1:30 and heated to a boil. Then the phases are separated to obtain a hood and meal.

Drinking water is heated to a boil, tea is introduced into it in a ratio by weight of 1:30 and left in the boiler for 30 ± 2 minutes. Then the phases are separated to obtain a hood and meal.

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

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

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

Claims (87)

1. The method of production of ice cream "Tea Aroma", which includes the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots 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 Fernie while swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 apricots fifty milk glaze fifty water before the release of the target product 1000 2. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres th simultaneous swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 melon fifty milk glaze fifty water before the release of the target product 1000 3. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing butter unsalted butter, condensed milk with sugar, granulated sugar, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 benincase fifty milk glaze fifty water before the release of the target product 1000 4. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while lagenarii, finally dried in the microwave until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Foot swelling while pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous swelling of the grapes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 grape fifty milk glaze fifty water before the release of the target product 1000 7. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 swede fifty milk glaze fifty water before the release of the target product 1000 8. The method of production of ice cream "Tea Aroma", which includes the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Foot swelling while persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere molecular while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. The method of production of ice cream "Tea Flavor", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere With simultaneous expansion of plums, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 plums fifty milk glaze fifty water before the release of the target product 1000 11. The method of production of ice cream "Tea Flavor", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of peaches, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 peaches fifty milk glaze fifty water before the release of the target product 1000 12. The method of production of ice cream "Tea Aroma", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere with simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mango fifty milk glaze fifty water before the release of the target product 1000 13. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous actinidia expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sea anemone fifty milk glaze fifty water before the release of the target product 1000 14. The method of production of ice cream "Tea Flavor", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 loquat fifty milk glaze fifty water before the release of the target product 1000 15. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere With simultaneous expansion of pears, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pears fifty milk glaze fifty water before the release of the target product 1000 16. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous swelling of the scorzonera, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere Black with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of the yacon, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 yacon fifty milk glaze fifty water before the release of the target product 1000 19. The method of production of ice cream "Tea Flavor", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d Outside while swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at mospheric with simultaneous bloating of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing butter unsalted, non-fat condensed milk with sugar, granulated sugar, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 stachis fifty milk glaze fifty water before the release of the target product 1000 22. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere with simultaneous expansion of radish, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 radish fifty milk glaze fifty water before the release of the target product 1000 23. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere Black with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 radish fifty milk glaze fifty water before the release of the target product 1000 24. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres With simultaneous swelling of turnips, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream "Tea Flavor", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method of producing ice cream “Tea Flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmosphere Black with the simultaneous expansion of beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 beet fifty milk glaze fifty water before the release of the target product 1000 28. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of carrots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 carrot fifty milk glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. Method for the production of ice cream "Tea Flavor", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method of producing ice cream “Tea Flavor”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous swelling of the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing butter unsalted, condensed milk with sugar, granulated sugar, cloves, tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with the simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere with simultaneous expansion of herring, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d atmospheric with simultaneous bloating of pink apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of rambutan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method of producing ice cream “Tea Flavor”, which involves preparing recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extracts, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate pulasan, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere With simultaneous expansion of pulasan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream “Tea flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of the pitanga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method of producing ice cream “Tea Flavor”, which involves preparing prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extracts, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure by simultaneous expansion of pepino, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 pepino fifty milk glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing butter unsalted, non-fat condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneous bloating of blueberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of ice cream “Tea flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere With simultaneous swelling of the aonles, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 aonla fifty milk glaze fifty water before the release of the target product 1000 43. The method of production of ice cream "Tea flavor", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere with simultaneous expansion of dogwood, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere farm with the simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream “Tea flavor”, which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of Javanese apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, and the coating glazed breast is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere with simultaneous expansion of unabi, it is dried in the microwave field until a solids content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 unaby fifty milk glaze fifty water before the release of the target product 1000 48. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with simultaneous swelling of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of black boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, sugar, gelatin, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion of stellar apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm of sphere swelling while Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream “Tea Flavor”, which involves the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere Black with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream "Tea Aroma", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with the simultaneous expansion of strawberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream "Tea Aroma", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following ratio by weight with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream "Tea flavor", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of cranberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream “Tea flavor”, which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method of producing ice cream “Tea Flavor”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the one prepared by the mother is cut, dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere With simultaneous expansion of the mamema, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream "Tea flavor", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of the madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 malaysian apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Black with the simultaneous expansion of turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of prescription ingredients, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous expansion of the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheres with simultaneous expansion of the lychee, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 lychee fifty milk glaze fifty water before the release of the target product 1000 68. The method of production of ice cream "Tea Flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method of producing ice cream “Tea Flavor”, which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous swelling of the kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method of producing ice cream “Tea Flavor”, which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with the simultaneous expansion of squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 squash fifty milk glaze fifty water before the release of the target product 1000 71. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of chayotes, they are dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere farm with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream “Tea flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Black with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of watermelon peels, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of large boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 zapota fifty milk glaze fifty water before the release of the target product 1000 76. A method of producing ice cream “Tea Flavor”, which involves preparing prescription ingredients, mixing unsalted butter, condensed milk with sugar, sugar, gelatin, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white bonnet 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 tmosfernogo while swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 white boot fifty milk glaze fifty water before the release of the target product 1000 77. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with simultaneous expansion of sapodilla, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere Black with the simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing butter unsalted, non-fat condensed milk with sugar, granulated sugar, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous expansion of eggplant, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere Ferny with simultaneous swelling of physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method of producing ice cream “Tea Flavor”, which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous expansion of papaya, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 papaya fifty milk glaze fifty water before the release of the target product 1000 82. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 barberry fifty milk glaze fifty water before the release of the target product 1000 84. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere With simultaneous expansion of cherries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method of producing ice cream “Tea Flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere With the simultaneous expansion of plum, plums are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream “Aroma of tea”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of quince, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 quince fifty milk glaze fifty water before the release of the target product 1000 87. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, clove extract, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous bloating of apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 38.3 condensed milk with sugar 328.9 granulated sugar 12.9 gelatin 4,5 clove for hoods 0.04 tea for hoods 9 apples fifty milk glaze fifty water before the release of the target product 1000