RU2552662C1 - "kazachok" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 20%-fat cream, cream condensed with sugar, fancy butter, condensed low-fat milk with sugar, condensed cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of ice cream "Cossack", providing for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.13-124).

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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, sugar sand, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 apricots fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 melon fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 benincase fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lagenaria fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with pumpkin swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pumpkin fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method until industrial weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 grape fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of swede, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 swede fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 persimmon fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 feijoa fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 plums fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared peaches are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches bloat, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 peaches fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mango fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 actinidia fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 loquat fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pears fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 scorzoner fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 daikon fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the anchor, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 yacon fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolnik is cut, dried by convection m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sunflower fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 stachis fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 radish fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the radish, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, butter, amateur, non-fat condensed milk with sugar, condensed whey, cheese, confectionery fat , granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnips swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 turnip fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 kohlrabi fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 beet fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 carrot fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root parsley fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root celery fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root parsnip fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 oat root fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 santol fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 herring fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pink apples fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutan was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 rambutan fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pulasan fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pitting fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pepino cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pepino fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 blueberries fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method until industrial weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lingonberry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 aonla fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 dogwood fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sweet cherry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 javanese apples fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and put into the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 unaby fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 tamarillo fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 black boot fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 carambola fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 star apples fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 jambolan fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 bilimbi fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 babaco fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of acerola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 acerola fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 wild strawberries fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convective method until industrial weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 krasnika fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection method to full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cranberry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method until industrial weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 blueberry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 red mombin fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mom fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared madrono cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 madrono fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried are convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 malay apples fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mangosteen fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lokuma fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 longan fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lychee fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 langsat fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared kiwano is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Kiwano fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared squash cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 squash fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 chayotes fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 zucchini fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cucumbers fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 watermelon peels fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 big boot fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 white boot fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sapodilla fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 tomatoes fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared eggplants are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 eggplant fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 physalis fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 papaya fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 yellow mombin fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method until industrial specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 barberry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cherry fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swallowing cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cherry plum fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 quince fifty 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 "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 apples fifty 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 peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared cream of 20% fat, cream condensed with sugar, amateur butter, non-fat condensed milk with sugar, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin 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. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the apricots are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000. 2. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream 20% fat, cream
condensed with sugar, amateur butter, condensed non-fat milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of melon, dried in ol microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000. 3. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in
that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the dry matter content is at least 85%, glazed with chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000. 4. A method for the production of Cossack ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with simultaneous expansion of lagenaria, and dried in the microwave field until the solids content is reached
not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000. 5. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000. 6. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000. 7. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000. 8. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with at the same time expanding persimmons, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000. 9. Method for the production of ice cream "Cossack", involving the preparation
recipe components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk, non-fat condensed milk, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of feijoa, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000. 10. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization,
cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the plum, dried in the microwave field to achieve a solids content of at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000. 11. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convection method to an intermediate humidity, withstanding under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling
peaches, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000. 12. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000. 13. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while actinidia is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000. 14. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convection method to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000. 15. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000. 16. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000. 17. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed non-fat milk with sugar, condensed whey condensed milk, confectionery fat, sugar
sand, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used creep in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000. 18. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon is cut, dried by convection method to an intermediate humidity, withstand However, when heated to a temperature of
below 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 chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000. 19. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components are used in the following relation
by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000. 20. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000. 21. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000. 22. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000. 23. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000. 24. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk
with sugar, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is at least 85%, glaze with chocolate g with azure and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000. 25. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate
humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000. 26. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and put into
the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000. 27. Method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, sweet cream, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000. 28. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convection method to intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000. 29. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000. 30. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000. 31. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream 20% fat, cream
condensed with sugar, amateur butter, condensed non-fat milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root the parsnip 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 expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000. 32. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in
that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the oat root, dried in the microwave field until the dry matter content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000. 33. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convection method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling sandoricum koetjape, finally dried in a microwave field until the solids content
not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000. 34. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000. 35. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000. 36. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000. 37. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000. 38. Method for the production of ice cream "Cossack", involving the preparation
recipe components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk, non-fat condensed milk, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released pre-atmospheric with simultaneous expansion of the pitanga, dried in the microwave field until the dry matter content is not less than 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000. 39. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization,
cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field to achieve a solids content of at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000. 40. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure HAND when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling
blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000. 41. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000. 42. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000. 43. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cornel is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000. 44. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000. 45. A method for the production of Cossack ice cream, which involves the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, sugar
sand, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing I, and the components are used in the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000. 47. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature
not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000. 48. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000. 49. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000. 50. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambol is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000. 51. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000. 52. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the jumbolan swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000. 53. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk
with sugar, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze the chocolate discharge glaze and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000. 54. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convection method to an intermediate
humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000. 55. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, withstanding under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during
milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000. 56. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while strawberries are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000. 57. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, maintained under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000. 58. Method for the production of ice cream "Cossack", which involves the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000. 59. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under yes 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 chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000. 60. Method for the production of ice cream "Cossack", providing for the preparation of prescription components, mixing cream 20% fat, cream
condensed with sugar, amateur butter, condensed non-fat milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red the 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 pressure with simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000. 61. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in
that the mum prepared by the mother is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mother, dried in the microwave field until the dry matter content is at least 85%, glazed with chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000. 62. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection method to intermediate humidity, withstanding under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field until the solids content
not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000. 63. Method for the production of ice cream "Cossack", which includes the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000. 64. Method for the production of ice cream "Cossack", which involves the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, sweet cream, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with a simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000. 65. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000. 66. Method for the production of ice cream "Cossack", which involves the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, sweet cream, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000. 67. Method for the production of ice cream "Cossack", involving the preparation
recipe components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed non-fat milk with sugar, condensed whey cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000. 68. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization,
cooling, milling, packing and hardening, characterized in that the prepared langsat 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 langsat, dried in a microwave field to achieve a solids content of at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000. 69. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling
kivano, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000. 70. A method for the production of “Cossack” ice cream, which involves the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000. 71. A method for the production of Cossack ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000. 72. Method for the production of ice cream "Cossack", which involves the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convection method to intermediate humidity, withstanding t under pressure when heated to a temperature of at least 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 chocolate icing and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000. 73. Method for the production of ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection method to an intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000. 74. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convection to an intermediate moisture content, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000. 75. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, sugar
sand, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, convectively dried 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 large capsules, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, and Components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000. 76. Method for the production of ice cream "Cossack", involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white boots are cut, dried by convective method to an intermediate humidity, cured live under pressure when heated to a temperature
not lower than 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000. 77. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000. 78. Method for the production of ice cream "Cossack", involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, dried by convection method to an intermediate humidity, withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000. 79. A method for the production of Cossack ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convection method to an intermediate humidity, soak they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while eggplants are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000. 80. A method for the production of Cossack ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, sweet cream, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convection method to an intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000. 81. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, sweet cream, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000. 82. Method for the production of ice cream "Cossack", involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk
with sugar, condensed cheese whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, hl they are coated with chocolate icing and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000. 83. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate
humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000. 84. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed raw whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing,
and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000. 85. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000. 86. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convection method to an intermediate humidity, withstand Under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000. 87. A method for the production of “Cossack” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur butter, condensed milk with sugar, condensed whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 apples fifty chocolate glaze fifty water before the release of the target product 1000.