RU2554052C1 - Method for production of "snegurochka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. Recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 270; farm butter - 61.4; dry whole milk - 45; whole condensed milk with sugar - 90; low-fat condensed milk with sugar - 70.6; sugar sand - 46.8; sodium alginate - 0.8; vanillin - 0.1; vegetal raw materials - 50; sugar - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained pressurised under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. Prepared 3.2%-fat milk, farm butter, dry whole milk, whole condensed milk with sugar, low-fat condensed milk with sugar, sugar sand, sodium alginate, vanillin and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl

Description

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

A known method for the production of ice cream "Snegurochka", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (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 for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, sugar sand, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared rutabaga is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried using a convective method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared plums are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to a gap humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the icon was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 potato starch 22.5 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar; granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, 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 until moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pink apples bloating, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutane, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to a gap humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried using a convective method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method until intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sap is cut, dried by convection method until interstitial humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method until intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried using a convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the mums prepared by the mother are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, 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 interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, 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 interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while chayotes are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapote is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared tomatoes are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, 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 interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried using a convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swallowing cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows. Prescription components are prepared according to traditional technology. Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, 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 sugar.

Prepared milk of 3.2% fat, peasant butter, whole milk powder, whole milk condensed with sugar, non-fat condensed milk with sugar, granulated sugar, sodium alginate, 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 Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000 2. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000 3. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is not less than 85%, glaze it with sugar and add it to the mixture during milling, and use the components in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000 5. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection method to an intermediate humidity, and kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000 6. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glaze with sugar and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000 7. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000 8. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000 10. A method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000 11. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000 12. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000 13. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000 16. A method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000 17. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000 18. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convection method to intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000 19. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000 22. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 23. A method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 24. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convection method to intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convection to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling santol, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding rambutane, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cornel is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming sweet cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, withstand Under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanilin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000 48. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glaze with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000 50. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept for when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by mother cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Kiwano is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the squash, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapote is cut, dried by convection method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during milling, and use the components in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling barberries, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convection method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while quince is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, condensed milk with sugar, condensed milk with sugar, granulated sugar, sodium alginate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 peasant butter 61,4 whole milk powder 45 condensed whole milk with sugar 90 condensed milk with sugar 70.6 granulated sugar 46.8 sodium alginate 0.8 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000