RU2552000C1 - Method for production of "tea aroma" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method for the production of ice cream "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, packing 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 the apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 apricots fifty milk chocolate glaze 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 swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate icing 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 melon fifty milk chocolate glaze 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 while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 benincase fifty milk chocolate glaze 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, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 lagenaria fifty milk chocolate glaze 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 while pumpkin bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 pumpkin fifty milk chocolate glaze 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 at least 85%, glaze with milk-chocolate icing 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 chocolate glaze 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 the same 100 ° C, depressurized to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added 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 swede fifty milk chocolate glaze 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 chocolate 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 persimmon fifty milk chocolate glaze 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 intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk chocolate glaze and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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 chocolate glaze 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 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into 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 plums fifty milk chocolate glaze 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-chocolate icing 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 peaches fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into 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 mango fifty milk chocolate glaze 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 swelling at the same time, dry, in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass 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 actinidia fifty milk chocolate glaze 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-chocolate 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 loquat fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate 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 pears fifty milk chocolate glaze 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-chocolate 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 scorzoner fifty milk chocolate glaze 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 not less than 85%, glazed with milk chocolate glaze and added 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 daikon fifty milk chocolate glaze 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 ° C, 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-chocolate 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 yacon fifty milk chocolate glaze 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 at least 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass 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 sunflower fifty milk chocolate glaze 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 a dry matter content of at least 85% is reached, glaze with milk-chocolate 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 Jerusalem artichoke fifty milk chocolate glaze 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 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 chocolate 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 stachis fifty milk chocolate glaze 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 ° C, 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-chocolate icing 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 radish fifty milk chocolate glaze 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 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 radish fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate 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 turnip fifty milk chocolate glaze 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 chocolate glaze and added 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 kohlrabi fifty milk chocolate glaze 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 at least 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-chocolate 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 vegetable pepper fifty milk chocolate glaze 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 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added 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 beet fifty milk chocolate glaze 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 while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate 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 carrot fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 root parsley fifty milk chocolate glaze 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 The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate 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 root celery fifty milk chocolate glaze 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 The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the root parsnip, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate 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 root parsnip fifty milk chocolate glaze 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 at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 oat root fifty milk chocolate glaze 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, depressurize 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 chocolate icing and added 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 santol fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 herring fifty milk chocolate glaze 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, relieve atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate 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 pink apples fifty milk chocolate glaze 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, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added 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 rambutan fifty milk chocolate glaze 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-chocolate glaze and put into 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 pulasan fifty milk chocolate glaze 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 not less than 85%, glaze with milk chocolate 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 pitanga fifty milk chocolate glaze 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, depressurize to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added 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 pepino fifty milk chocolate glaze 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 blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s relieve pressure to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 blueberries fifty milk chocolate glaze 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 lingonberries are convectively dried 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-chocolate icing 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 chocolate glaze 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 not less than 85%, glaze with milk-chocolate 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 aonla fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 dogwood fifty milk chocolate glaze 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 not less than 85%, glaze with milk chocolate 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 sweet cherry fifty milk chocolate glaze 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 chocolate 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 javanese apples fifty milk chocolate glaze 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 blooming cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 Cashew stalks fifty milk chocolate glaze 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 not less than 85%, glaze with milk-chocolate icing 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 unaby fifty milk chocolate glaze 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 the solids content is not less than 85%, glazed with milk chocolate 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 chocolate glaze 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 at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 black boot fifty milk chocolate glaze 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, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 carambola fifty milk chocolate glaze 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, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 star apples fifty milk chocolate glaze 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 not less than 85%, glaze with milk-chocolate 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 jambolan fifty milk chocolate glaze 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-chocolate icing 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 bilimbi fifty milk chocolate glaze 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, depressurize to atmospheric pressure with the simultaneous expansion of babaco, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into 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 babaco fifty milk chocolate glaze 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-chocolate 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 acerola fifty milk chocolate glaze 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, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate 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 wild strawberries fifty milk chocolate glaze 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 a dry matter content of at least 85% is reached, glaze with milk chocolate 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 krasnika fifty milk chocolate glaze 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 cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the cranberries expanding, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate 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 chocolate glaze 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 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 chocolate 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 chocolate glaze 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, relieve atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate 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 red mombin fifty milk chocolate glaze 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, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate 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 mom fifty milk chocolate glaze 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 while expanding the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 madrono fifty milk chocolate glaze 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 chocolate 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 malay apples fifty milk chocolate glaze 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-chocolate 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 mangosteen fifty milk chocolate glaze 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 intermediate humidity, kept under pressure when heated to a temperature not the same 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 chocolate 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 lokuma fifty milk chocolate glaze 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 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 longan fifty milk chocolate glaze 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 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate 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 lychee fifty milk chocolate glaze 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 while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 langsat fifty milk chocolate glaze 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 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate 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 Kiwano fifty milk chocolate glaze 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 simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate 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 squash fifty milk chocolate glaze 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 chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put 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 chayotes fifty milk chocolate glaze 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-chocolate 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 zucchini fifty milk chocolate glaze 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, depressurizing to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into 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 cucumbers fifty milk chocolate glaze 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 not less than 85%, glazed with milk chocolate 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 watermelon peels fifty milk chocolate glaze 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 boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate 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 big boot fifty milk chocolate glaze 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 white boot fifty milk chocolate glaze 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-chocolate 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 sapodilla fifty milk chocolate glaze 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, depressurize to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added 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 tomatoes fifty milk chocolate glaze 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 a dry matter content of at least 85% is reached, glaze with milk chocolate 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 eggplant fifty milk chocolate glaze 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 expanding the physalis, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into 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 physalis fifty milk chocolate glaze 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, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into 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 papaya fifty milk chocolate glaze 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 with the simultaneous expansion of the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate 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 yellow mombin fifty milk chocolate glaze 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 a solids content of at least 85% is reached, glaze with milk chocolate 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 chocolate glaze 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 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 cherry fifty milk chocolate glaze 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 chocolate 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 cherry plum fifty milk chocolate glaze 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 chocolate 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 quince fifty milk chocolate glaze 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, depressurizing 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 chocolate glaze and added 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 apples fifty milk chocolate 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 plum, or peach, 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 peel, or a big sapot, or a white sapot, or sapodilla, or t Omata, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dry by convection to any intermediate moisture. 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-chocolate 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 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 apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere farm with the simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 apricots fifty milk chocolate 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the melon, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing 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 chocolate 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 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 beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure spherical with simultaneous swelling of benincase, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 benincase fifty milk chocolate 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, depressurized to atmospheric pressure spherical with simultaneous expansion of lagenaria, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 lagenaria fifty milk chocolate 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 atmospheres with simultaneous bloating of pumpkins, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. 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 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 not less than 85%, glazed with milk chocolate 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 grape fifty milk chocolate 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 convection 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 swede, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 swede fifty milk chocolate 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 atmospheres with simultaneous expansion of persimmons, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 persimmon fifty milk chocolate 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 not lower than 100 ° C, depressurized to atmosphere With simultaneous expansion of feijoa, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 chocolate glaze fifty water before the release of the target product 1000 10. 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 plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere Foot swelling while draining, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. 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 peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. Method for the 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, freezing, 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 atmospheres with simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing 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 chocolate 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, depressurized to atm of sphere swelling while Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. The method of 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 medlar 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 ernogo while swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. 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 pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere Foot swelling while pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 pears fifty milk chocolate 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 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 scorzonera 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 Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. 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 daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 daikon fifty milk chocolate 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 yakon 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 atmospheres th simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 yacon fifty milk chocolate 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, depressurized to atmospheric with simultaneous swelling of the topsoil, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing 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 sunflower fifty milk chocolate 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 osfernogo while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. 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, gelatin, cloves, tea and drinking water, pasteurization; homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in 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 stachis fifty milk chocolate 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, cloves, 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, depressurized to atmosphere Foot swelling while radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. 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 not lower than 100 ° C, depressurized to atmosphere molecular while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of ice cream "Aroma of tea"; providing 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 turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling turnips, to dryness ayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream "Tea Flavor", which involves the preparation of prescription 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 kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. 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 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 chocolate 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 chocolate glaze fifty water before the release of the target product 1000 27. 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 beets 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 molecular while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. 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 carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 carrot fifty milk chocolate 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 convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 parsley fifty milk chocolate glaze fifty water before the release of the target product 10001000 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, pressure is released up to atmospheric with simultaneous expansion of the root celery, it is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate 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 celery fifty milk chocolate 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 of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the root parsnip, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing 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 chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream "Tea Aroma", which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water, pasteurization; homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio in m sse to within ± 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 chocolate 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-chocolate 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 chocolate 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 chocolate icing 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 chocolate 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 the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing 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 chocolate 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 the simultaneous expansion of rambutan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate 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 rambutan fifty milk chocolate 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferrous with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, 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 chocolate icing 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 chocolate glaze fifty water before the release of the target product 1000 39. A method of producing ice cream “Tea Flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous expansion of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 pepino fifty milk chocolate 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 the solids content is not less than 85%, glazed with milk chocolate icing 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 chocolate 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%, glazed milk-chocolate coating and applied to 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 chocolate 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, depressurized to atmosphere Foot swelling aonly while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 aonla fifty milk chocolate 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 of at least 100 ° C, depressurized to atmosphere Foot swelling while dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 dogwood fifty milk chocolate 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 not lower than 100 ° C, relieve pressure to atmosphere ernogo while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 sweet cherry fifty milk chocolate 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, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure Outside of simultaneously swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 javanese apples fifty milk chocolate 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, relieve pressure to atmospheric with simultaneous bloating of cashew stalks, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing 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 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. 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 extracts, 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, depressurized to atmosphere Foot swelling unabi while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. 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, cloves, 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 of sphere swelling while tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. A method of producing ice cream “Tea Flavor”, which involves preparing the recipe components, mixing unsalted butter, condensed milk with sugar, granulated sugar, gelatin, cloves, tea and drinking water extracts, 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-chocolate icing 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 chocolate 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, depressurized to atm of sphere swelling while carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 carambola fifty milk chocolate 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 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 star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. 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 jambolan 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 Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 chocolate glaze fifty water before the release of the target product 1000. 53. 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 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 ernogo while swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 bilimbi fifty milk chocolate 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, clove extract, tea and drinking water extracts, 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 at least 100 ° C, depressurized to atmosphere molecular while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 babaco fifty milk chocolate 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 ernogo while swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 acerola fifty milk chocolate 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 of sphere swelling while strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 wild strawberries fifty milk chocolate 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 convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the dyes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 krasnika fifty milk chocolate 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 neous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 chocolate glaze fifty water before the release of the target product 1000 59. 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 extracts, tea and drinking water extracts, pasteurization, homogenization, cooling, freezing, 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, and the pressure is released to atmospheric s with 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 chocolate icing 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 blueberry fifty milk chocolate 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 Outside while swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. 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 preparation prepared by the mother 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 Foot swelling while mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 mom fifty milk chocolate 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 convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream “Aroma of tea”, 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 Malay apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of Malay apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate 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 malay apples fifty milk chocolate 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, clove extract, tea and drinking water extracts, 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, depressurized to atm of sphere swelling while mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 mangosteen fifty milk chocolate 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, depressurized to atmosphere molecular while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 lokuma fifty milk chocolate 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 the solids content is not less than 85%, glazed with milk-chocolate icing 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 chocolate 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 substance content of at least 85% is reached, glazed with milk-chocolate icing 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 chocolate 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 chocolate 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 chocolate 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, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate 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 chocolate 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 the solids content is not less than 85%, glazed with milk-chocolate icing 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 squash fifty milk chocolate 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 solids content is at least 85%, glazed with milk chocolate icing 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 chocolate 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-chocolate icing 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 zucchini fifty milk chocolate 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 chocolate 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 cucumbers fifty milk chocolate 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 chocolate icing 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 chocolate 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 chocolate icing 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 chocolate 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%, glazed milk-chocolate coating and applied to 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 chocolate 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 not less than 85%, glazed with milk chocolate 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 sapodilla fifty milk chocolate 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 of not lower than 100 ° C, depressurized to atmosphere molecular while swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 tomatoes fifty milk chocolate 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, depressurized to atm of sphere swelling while eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. A method of producing ice cream "Tea Flavor", which involves preparing prescription ingredients, 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 physalis 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 ernogo while swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 physalis fifty milk chocolate 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 molecular while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. 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 yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with 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 chocolate 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 chocolate glaze fifty water before the release of the target product 1000 83. 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, 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 s by simultaneous expansion of barberry, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. The method of production of ice cream "Tea flavor", which includes preparing the 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 cherries are 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 Foot swelling while cherry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. 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 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, depressurized to atmosphere Foot swelling while plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 cherry plum fifty milk chocolate 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 th simultaneous swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 quince fifty milk chocolate 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, cloves, extracts of tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to 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 apples fifty milk chocolate glaze fifty water before the release of the target product 1000