RU2556317C1 - Method for production of "morozko" plombier (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained 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 of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85%. One performs raw materials glazing with chocolate glaze. Then one mixes farm butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, chicken eggs, sugar sand, agaroid, vanillin and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin 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 ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, convectively dried to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, they are 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 chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to an intermediate moisture content, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared peaches are cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000

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

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate moisture content, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the pears are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the scorzoner is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convection method to intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolnik 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 while swelling the topsoil, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, you They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Jerusalem artichoke is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the turnip swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 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 chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection to an intermediate moisture content spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

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

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling Santal, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pink apples are cut, dried by convective method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to intermediate moisture content, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 an intermediate humidity, they are pressurized 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 at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pitanga is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pitting fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pepino cut, dried by convective method to an intermediate humidity, aged melt 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity and, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cashew stalks are cut, convectively dried 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 the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

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

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to an intermediate moisture content, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the carambola is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to intermediate humidity and, they are 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 chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate moisture content, they are burnt under pressure when heated to a temperature not lower than 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 chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while babaco swell, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity, they are 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 chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Morozko" ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, withstand they are burnt under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with the swelling of mamema, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared madrono cut, dried by convective method to intermediate humidity, tear they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the mangosteen is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, dried by convection method to intermediate humidity, having stood they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to intermediate humidity, they are pressurized when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the langsate is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash cut, convectively dried to an intermediate humidity, output they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are 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 swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to intermediate humidity, tear they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the zucchini is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 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 chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule 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 the simultaneous expansion of large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white boot, cut by convection method to intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate moisture content, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection method to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while eggplant is bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the physalis is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the papaya is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000

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

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 gelatin 3.6 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, I use components the following mass ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, withstand Shelf under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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, having stood they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 apples fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, 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 moms, 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 tomatoes, silt and eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared peasant butter, condensed whole milk, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for about a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen
chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pumpkin fifty chocolate glaze fifty
water before the release of the target product 1000 6. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared swede is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the swelling of swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with feijoa expanding, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63
granulated sugar 74.7 agaroid 2.7 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurizing to atmospheric pressure with actinidia swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7
agaroid 2.7 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of ice cream "Morozko" ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105
condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7
vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of ice cream "Morozko" ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radishes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180
whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skim milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1
turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5
skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation 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 chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root parsley fifty
chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen
chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 herring fifty chocolate glaze fifty
water before the release of the target product 1000 35. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63
granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of lingonberries, is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of cornel, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7
agaroid 2.7 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105
condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7
vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180
whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1
bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5
skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, depressurize to atmospheric pressure with the cranberries expanding, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cranberry fifty
chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling madrono, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen
chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, 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 intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 malay apples fifty chocolate glaze fifty
water before the release of the target product 1000 64. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63
granulated sugar 74.7 agaroid 2.7 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while zucchini is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7
agaroid 2.7 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to an intermediate moisture content, kept under 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 chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105
condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7
vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream "Morozko" ice cream, which involves the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the papaya, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180
whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1
yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurizing 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 chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream "Morozko" ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5
skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, chicken eggs, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while the apples are bloating, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 105 condensed whole milk with sugar 180 whole milk powder 40.5 skimmed milk powder fifteen chicken eggs 63 granulated sugar 74.7 agaroid 2.7 vanillin 0.1 apples fifty
chocolate glaze fifty water before the release of the target product 1000