RU2552690C1 - Method for production of "rostovskoye" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required -cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 20% fat cream, cream condensed with sugar, condensed low-fat milk with sugar, dry curd 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: produced 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 "Rostov", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, whey curd powder, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1998, S. 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 Rostovskoye ice cream production method, which involves preparing the recipe components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour , vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity, withstanding they are burnt under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, soak melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while pumpkin is bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection method to an intermediate humidity, withstand d 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 not less than 85%, glaze with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than -100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 moisture, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while peaches bloat, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing the recipe components, Mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, 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 an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 convective method to an intermediate humidity, output Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, dried by convection method to intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 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 milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate humidity, having stood they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat sand flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared carrots, dry by convection method to intermediate humidity, tear live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate moisture spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, withstand melt 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 milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate humidity, aged they are pressurized 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 milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, withstand pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection method to an intermediate humidity, aged melt 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cashew stems are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi are cut, dried by convection method to an intermediate humidity, withstand melt 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection method to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection method to an intermediate humidity, output Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field4 until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, torn live 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 convective method to an intermediate moisture content, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to intermediate humidity, hold under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, can withstand d pressure when heated to a temperature not lower than 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 milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, dried by convection to intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini cut, dried by convective method to intermediate humidity, tear live 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large coat, cut 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 the simultaneous expansion of large capsules, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapot 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 white boots, dried in the microwave field until the solids content of at least 85%, glazed with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 granulated sugar 66,4 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convective method to an intermediate humidity, aged they are pressurized 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 at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection method to an intermediate humidity, output hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to intermediate humidity, live under pressure when heated to a temperature of at least 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 milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the papaya is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, can withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity, having stood they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Rostovskoye ice cream production method, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared cream of 20% fat, cream condensed with sugar, non-fat condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer . Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, and kept under pressure when heated temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize 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 milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, curd whey powder, 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling up, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzonera is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, 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 temperatures not lower than 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 milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of radishes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of Rostovskoye ice cream, which involves preparing prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, 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, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature of at least 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° С, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, whey curd, 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 pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 convection to an intermediate humidity, they are kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of cornel, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, whey curd, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, and kept under pressure when heated evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with unabi expansion at the same time, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk 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 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 moisture content, is kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, 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 s not lower than 100 ° С, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, 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, convectively dried to an intermediate humidity, kept under pressure when heated evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, 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, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of Rostovskoye ice cream, which involves preparing prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 s is not lower than 100 ° С, relieve atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk, non-fat condensed milk, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of Rostovskoye ice cream, involving the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of Rostovskoye ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° С, depressurizes to atmospheric pressure with the simultaneous expansion of barberry, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd whey, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. The method of production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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 intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of Rostovskoye ice cream, involving the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of Rostovskoye ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, cream condensed with sugar, condensed milk with sugar, curd 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, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
20% cream 180 condensed cream with sugar 47.4 condensed milk with sugar 63,4 dry curd whey 28,4 confectionery fat 45.4 granulated sugar 97.4 Wheat flour eighteen vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000