RU2552714C1 - "kazachok" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting and drying various vegetal raw materials in a convective way till intermediate moisture, maintenance under a pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the raw materials. One performs additional drying of the said raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. Then one mixes 20% fat cream, condensed cream with sugar, fancy butter, condensed low-fat milk with sugar, condensed cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water; one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until a dry matter content of at least 85% is reached, 1 glaze with sugar and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method about intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature 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 sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method until industrial weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried are convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared kiwano is cut, dried by convection method about intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the watermelon crusts, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing ice cream "Cossack", which provides for the preparation of prescription components, mixing cream of 20% fat, cream condensed with sugar, amateur cream butter, condensed non-fat milk with sugar, condensed whey, raw cheese, confectionery fat, granulated sugar, wheat flour, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

20% cream 90 condensed cream with sugar 45 amateur butter 6.4 condensed milk with sugar 87.3 condensed whey cheese 67.5 confectionery fat 31.5 granulated sugar 79.8 Wheat flour eighteen vanillin 0.1 apples fifty sugar 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 sugar.

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

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

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

Claims (87)

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