RU2552816C1 - "coffee with cream" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (The technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots 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 with simultaneous expansion of apricots, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection 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, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of pumpkins, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure Fernie while swelling grapes, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, depressurized to atmospheric while swelling the rutabaga, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 d atmospheric with simultaneous persimmon bloating, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of feijoa, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 d about atmospheric with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, and the pressure is released to atmospheric with simultaneous expansion of peaches, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, relieve pressure d atmospheric with simultaneous expansion of mangoes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous actinidia expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, pressure is released to atmospheric with simultaneous swelling of the medlar, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pears 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 d atmospheric with simultaneous expansion of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of the scorzoner, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yakon 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 with simultaneous expansion of the yacon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared sunflower seeds, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of the sunflower, is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric temperature with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of stachis, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure atmospheric with a simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish 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 with simultaneous expansion of the radish, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared turnip 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 with simultaneous swelling of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure f to atmospheric with simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric temperature with simultaneous expansion of beets, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, dumping t to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous swelling of the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 d atmospheric with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, dumped application to atmospheric with simultaneous bloating of pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during milling, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released f to atmospheric with simultaneous expansion of rambutan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the pitanga, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of the dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of pepino, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ernogo while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure Fernie while swelling cranberries, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous swelling, the aonles are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared sweet cherries are 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 with simultaneous bloating of sweet cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, dumped pressure to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared unabi 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 d about atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of tamarillo, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, dumped pressure to atmospheric with simultaneous expansion of stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, and the pressure is released to atmospheric with simultaneous expansion of the bilimbi, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the babako, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, and the pressure is released to atmospheric with simultaneous expansion of the acerola, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during milling, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling Krasniki, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling cranberry, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 atmospheric pressure Fernie while swelling blueberry, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, they are cut by a mother, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released about atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, and the pressure is released to atmospheric with simultaneous swelling of the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, discarded pressure to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, dumped to atmospheric with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 with simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use a dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared longan 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 with simultaneous expansion of the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating, lychees are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, pressure is released to atmospheric with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 with simultaneous swelling of the kivano, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of the dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 of at least 100 ° C, dumped to atmospheric with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared chayotes 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 atmosphere molecular while swelling Chayotes, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared zucchini 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 with the simultaneous expansion of zucchini, dried in a microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use a dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cucumbers, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 downstream to atmospheric with the simultaneous expansion of watermelon crusts, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared large cowl is cut, dried by convective method 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 large boots, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring 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 chocolate icing and added to the mixture during milling, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with simultaneous expansion of sapodilla, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tomatoes 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 with simultaneous expansion of tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous eggplant bloating, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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, pressure is released to atmospheric with simultaneous swelling of the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared papaya 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 with simultaneous expansion of papaya, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling barberry, finally dried in the microwave until a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used extract, dandelion root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, 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 d atmospheric with simultaneous expansion of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous swelling of cherry plum, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared quince 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 with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apples 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 with the simultaneous expansion of apples, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

It is advisable to carry out the last specified operation at a pressure 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 chocolate icing, provided for by GOST 31457-2012.

An extract of dandelion root is prepared by analogy with an extract of chicory by preparing, cutting, frying, pouring drinking water in a ratio by weight of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared cream of 20% fat, condensed milk with sugar, dandelion root extract, 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 Coffee with Cream ice cream, involving the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 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 the polarity of a apricots, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Coffee with Cream ice cream, which involves the preparation of prescription components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Niemi melons, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Benincasa, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem lagenarii, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem pumpkins, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of “Coffee with Cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion grapes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 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 expansion vaniem swede, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem persimmon, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem feijoa, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 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 expansion by draining, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion peach, dried in a microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of Coffee with Cream ice cream, involving the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, and the pressure is released to atmospheric pressure at the same time as by trimming actinidia, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback by scrubbing the medlar, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 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 expansion pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 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 at the same time as by scoronzer irrigation, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of daikon, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion By using an anchor, it is dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m topisolnechnika swelling, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by knocking Jerusalem artichoke, it is dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of stachis, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion radish, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion With the help of radish, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while By learning kohlrabi, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure simultaneously by expanding vegetable pepper, it is dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Coffee with Cream ice cream, which includes preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion using beets, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 expansion by chewing carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, relieve pressure simultaneously with atmospheric pressure by swelling of root parsley, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, relieve pressure from atmospheric pressure by swelling of the root celery, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of the root parsnip, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure simultaneously swelling of oat root, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by salting, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously with expanded pink apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. The method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure while By studying rambutan, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback with pulasan, dried in a microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. A method of manufacturing ice cream “Coffee with cream”, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure with simultaneous flashback by chewing pitangas, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Coffee with cream", which includes the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ernika, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of aonles, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback by chewing sweet cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 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 expanding Javanese apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cashew stalks 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 at atmospheric time by expanding the cashew stalks, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 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 expansion Unabi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure at the same time as by tamarillo frying, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 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 expanding black boots, they are dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , characterized in that the prepared carambola 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 at the same time as by framing carambola, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared star apples are 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 stellar apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure at the same time as by frying jambolan, it is dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback by bilimbi, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion using Babako, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback by chewing acerola, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun by frying strawberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion dyes, are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion to yukvy, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure with simultaneous expansion blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously With the expansion of red mombin, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion mama, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback by pouring madrono, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, relieve pressure at atmospheric pressure at the same time by expanding Malay apples, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure at the same time as by puffing the mangosteen, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of Turkish delight, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of Longan, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 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 with simultaneous expansion by lychee, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback with langsat, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. A method of manufacturing ice cream “Coffee with cream”, which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, and the pressure is released to atmospheric pressure with simultaneous expansion with the help of kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as by squeezing the squash, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jotov, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya used dandelion root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion zucchini zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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 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 expansion with the help of cucumbers, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Coffee with Cream ice cream, which involves preparing prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared watermelon peels are 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 expanding watermelon peels, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method of manufacturing ice cream “Coffee with cream”, which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared large sapphire 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 expanding large boots, they are dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, and the pressure is released to atmospheric pressure at the same time by swelling white boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as by stirring sapodilla, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared tomatoes 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 with simultaneous expansion with the help of tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method of manufacturing ice cream “Coffee with cream”, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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, depressurized to atmospheric pressure at the same time as with eggplant, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. A method of manufacturing ice cream “Coffee with cream”, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by rubbing physalis, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of papaya, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using a extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Coffee with Cream ice cream, which includes preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, 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, and the pressure is released to atmospheric pressure simultaneously by expanding the yellow mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use dandelion root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and use the components in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion quince, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 extract of dandelion root 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000