RU2552719C1 - Method for production of "gogol-mogol" ice cream (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. One mixes chicken egg yolks, 3.2% fat milk, cocoa powder, sugar sand, gelatine, vanillin and drinking water; then 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 of producing ice cream "Gogol-mogul", providing for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1998, S. 13-107).

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

This result is achieved by the fact that in the method for the production of Gogol-Mogol ice cream, which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of apricots, they are 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 ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the melon, it is 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling grapes, evaporated to dryness in the microwave field before reaching a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of peaches, they are dried in the microwave field until the dry matter content is not less than 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the yacon, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sunflower seeds, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric pressure with simultaneous swelling of the topsoil, dried in the microwave field until a dry matter content of at least 85% is reached, 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Leniye to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling turnips, they are 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 in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure of to atmospheric while swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 method of producing ice cream "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared carrots, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared root celery, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while blueberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling cranberries, evaporated to dryness in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling peduncles cashew finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared unabi, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of black boots, 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 in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared bilimbi, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling Krasniki, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling cranberry, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling blueberry, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut by a mother, cut using a convective method to an intermediate "moisture", kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure e to atmospheric pressure with simultaneous swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling Malay apple, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared turkish delight by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure e to atmospheric pressure with simultaneous swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous bloating, lychees are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Chayotes, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric, with simultaneous swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large sapphire, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discard pressure to atmospheric, with simultaneous high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapot, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of white boots, 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 in the following ratio by weight with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling barberry, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of quince, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 "Gogol-mogul", which involves preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 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 persimmons 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 stakhis or radish or radish or kohlrabi 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 or blueberries or lingonberries or ao lu or dogwood or sweet cherry or Javanese apples or stalks of cashew or unabi or tamarillo or black sapot or carambola or star apples or jambolan or bilimbi or babaco or acerola or strawberry or dye or cranberry or blueberry or red mombin or mom or madrono or Malay apples mangosteen or lokumu or longan or langsat or kivano or squash or chayotes or zucchini or lychee or cucumber or watermelon peel or large sapphire or white sapodilla or sapodilla or tomatoes or eggplant or physalis or papaya or yellow diced mombin or barberry or cherry or cherry plum or quince or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

The prepared yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time spuchivaniem apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 apricots fifty sugar fifty water before the release of the target product 1000 2. Method for the production of ice cream "Gogol-Mughal", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation melons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 melon fifty sugar fifty water before the release of the target product 1000 3. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling of benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 benincase fifty sugar fifty water before the release of the target product 1000 4. Method for the production of ice cream "Gogol-Mughal", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous by swelling lagenaria, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 lagenaria fifty sugar fifty water before the release of the target product 1000 5. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion the polarity of a pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pumpkin fifty sugar fifty water before the release of the target product 1000 6. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling eating grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 grape fifty sugar fifty water before the release of the target product 1000 7. Method for the production of ice cream "Gogol-Mughal", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem swede, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 swede fifty sugar fifty water before the release of the target product 1000 8. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous the polarity of a persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 persimmon fifty sugar fifty water before the release of the target product 1000 9. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 feijoa fifty sugar fifty water before the release of the target product 1000 10. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying the drains, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 plums fifty sugar fifty water before the release of the target product 1000 11. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while by bunching peaches, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 peaches fifty sugar fifty water before the release of the target product 1000 12. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by learning mangoes, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 mango fifty sugar fifty water before the release of the target product 1000 13. Method for the production of ice cream "Gogol-Mughal", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously Actinidia swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by kneading medlar, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying pears, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pears fifty sugar fifty water before the release of the target product 1000 16. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time Scorzonera swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 scorzoner fifty sugar fifty water before the release of the target product 1000 17. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by irradiating a daikon, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 daikon fifty sugar fifty water before the release of the target product 1000 18. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by dragging the apple, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 yacon fifty sugar fifty water before the release of the target product 1000 19. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously nnym swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 sunflower fifty sugar fifty water before the release of the target product 1000 20. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time m swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by stirring stachis, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 stachis fifty sugar fifty water before the release of the target product 1000 22. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying radishes, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 radish fifty sugar fifty water before the release of the target product 1000 23. The method of production of ice cream "Gogol-mogul", involving the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by irradiating the radish, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 radish fifty sugar fifty water before the release of the target product 1000 24. The method of production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by stirring turnips, they are 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 in the following ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling of kohlrabi, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time by expanding vegetable pepper, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of Gogol-Mughal ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by beet steaming, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous by bunching carrots, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 of at least 100 ° C, relieve atmospheric pressure from the same by swelling of root parsley, dried in a microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from one temporary expansion of the root celery, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure from one temporary swelling of the root parsnip, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling of oat root, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by pouring santol, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying herring, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling pink apples, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling of rambutan, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by knitting pulasan, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by knocking down the pitangs, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by stirring pepino, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion eat 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, and the pressure is released to atmospheric pressure while it is expanded lingonberries, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By learning the aonles, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying dogwood, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by sweetening the cherries, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure mennym swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling of the cashew stalks, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By learning unabi, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 unaby fifty sugar fifty water before the release of the target product 1000 48. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time by swelling black boots, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 black boot fifty sugar fifty water before the release of the target product 1000 50. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from the same time by swelling stellar apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by knocking bilimbi, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by babaco heaving, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by kneading acerola, it is 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 in the following ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and pressure is released to atmospheric pressure with simultaneous expansion iem Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion m cranberries, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of ice cream ″ Gogol-Mughal ″, providing preparation of recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in a microwave field to achieve a dry matter content st at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously by swelling of red mombin, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the mum prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while By teaching Mamema, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by kneading madrono, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time by swelling of Malay apples, they are 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 in the following weight ratio with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by pouring Turkish delight, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by swelling the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by lychee, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by knocking langsat, it is dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by steaming kivano, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion m of chayotes, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of ice cream "Gogol-mogul", which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by zucchini zucchini, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of ice cream “Gogol-mogul ″, which includes preparing the recipe components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by steaming cucumbers, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously by swelling watermelon peels, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously by swelling large boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously by swelling white boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by stirring tomatoes, they are 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by knocking physalis, it is 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by papaya steaming, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time by swelling of the yellow mombin, it is 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while it is expanded with barberry, 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 ratio by weight with an accuracy of ± 2%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by studying cherries, they are dried in the microwave field until a dry matter content of at least 85% is reached, 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By studying cherry plums, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of ice cream "Gogol-mogul", which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by quince, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of Gogol-Mughal ice cream, which provides for the preparation of prescription components, mixing yolks of chicken eggs, milk of 3.2% fat, cocoa powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by steaming apples, they are 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%:
egg yolks 60.3 3.2% fat milk 562.5 cocoa powder 27 granulated sugar 207 gelatin 3,5 vanillin 0.15 apples fifty sugar fifty water before the release of the target product 1000