RU2552697C1 - Method for production of "moskovskoye" 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 filed till dry substances content is no less than 85% and glazing with milk-chocolate glaze, mixing of chicken egg yolks, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, low-fat milk condensed with sugar, sugar sand, gelatine and drinking water, pasteurisation, homogenisation, cooling, freezing, the 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 "Moskovskoye", providing for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, butter, unsalted, condensed milk with sugar, condensed milk with sugar, granulated sugar, gelatin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-107).

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 Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, sugar sand, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective 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 benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatine and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to an intermediate humidity, cured live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the plums, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared peaches 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 peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared mangoes are cut, dried by convection method to 'intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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 moisture, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared loquat 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 medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner 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 scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatine 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 an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure 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-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish 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 with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, cut prepared kohlrabi, 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 kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots 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 carrots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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 moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root 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 while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, dried by convection 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 the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate moisture content, 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 was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pink apples are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan 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 the simultaneous expansion of rambutane, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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 humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga 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 expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under d by heating by heating 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 not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cranberries 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 swelling lingonberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cornel, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatine and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Javanese apples are 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 the Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared cashew stalks are 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 the cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection to an intermediate humidity, live 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 at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, non-fat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared star apples are 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 stellar apples, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, live 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-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola 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 expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection to an intermediate humidity, cured live under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, - gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, kept under yes 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared blueberries 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 blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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 moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono 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 madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared Malay apples are cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatine and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection 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 mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure 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-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat 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 langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatine 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared squash are cut, dried by convective method to an intermediate humidity, cured live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while cucumbers are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared large capsule 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 while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, cut the prepared white sap, cut by convection method to an intermediate humidity, you They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the white boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate humidity, it is allowed to stand live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with milk-chocolate glaze and add it to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the tomatoes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection to an intermediate humidity, soaked live 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-chocolate glaze and put into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis 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 physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are 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-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate humidity, in 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 was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin 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, withstanding they are pressed under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the cherries bloat, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Moskovskoye ice cream production method, which involves preparing the recipe components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, nonfat condensed milk with sugar, granulated sugar, gelatin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to 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 Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of beninase, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria 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 simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, whole condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of persimmons, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of mangoes, is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at once, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears 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 swelling pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner 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 scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ratios 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The Moskovskoye ice cream production method, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topisolnik 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 swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 for temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper 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 vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperature 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated yevaniya to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 when heated evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components when the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 and 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-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol 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 swirling Santal, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are 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 blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga 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 expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature not lower than 100 ° C, 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-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared ion is cut, dried by convective method to intermediate humidity, kept under pressure when heated to the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the aonl, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of dogwood, is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black boots are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature of 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-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola 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 carambola, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 to a temperature not lower than 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-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 t temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature not lower than 100 ° C, 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 t 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cranberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 s not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to The temperature is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is 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 with the swelling of the madrono, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is 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 the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature rati not less than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lychee, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while zucchini is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convection to intermediate humidity, kept under pressure when heated and 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 not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convection to intermediate humidity, kept under pressure when heated 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and drinking gelatin 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant 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 eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 t 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-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya 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 expanding papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin 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 yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of eggs, 3.2% fat, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 at a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of Moskovskoye ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature not lower than 100 ° C, relieve atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Moskovskoye ice cream, which involves preparing prescription ingredients, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Moskovskoye ice cream, which involves the preparation of prescription components, mixing yolks of chicken eggs, 3.2% fat milk, unsalted butter, condensed milk with sugar, condensed milk with sugar, granulated sugar, and gelatin 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 temperature 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 450 unsalted butter 73.1 condensed whole milk with sugar 180 condensed milk with sugar 67.5 granulated sugar 36 gelatin 2.7 apples fifty milk chocolate glaze fifty water before the release of the target product 1000