RU2557189C1 - Method for production of "extra" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. Prepared chicken eggs, dry defatted milk, sugar sand, cocoa powder, gelatine and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed raw materials are introduced in the process of freezing. The produced mixture is frozen, packaged and hardened 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. There is a known method for the production of Extra ice cream, which involves the preparation of prescription components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instructions for the production of ice cream . - M .: Agropromizdat, 1998, p. 13-107).

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

This result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric by simultaneous expansion of the melon, it is dried in the microwave field until the solids content is at least 85%, glazed with fine chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric at the same time with benincase bloating, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of lagenaria, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric s by simultaneous expansion of pumpkins, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling of grapes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s at the same time, persimmons are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling feijoa, evaporated to dryness in the microwave field before reaching a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of plums, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of peaches, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of actinidia, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of the medlar, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s simultaneous expansion of pears, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous swelling of the scorzoner, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure by simultaneous expansion of the yacon, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere black with simultaneous swelling of the sunflower, dried in the field С8Ч until the solids content is not less than 85%, glazed with milk 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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of Jerusalem artichoke, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric s with simultaneous expansion of radish, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of turnips, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous swelling of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin 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 of at least 100 ° C, depressurized to atmosphere ernogo while swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with the simultaneous expansion of rambutan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following ratio by weight with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time by swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin 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, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of cowberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s with simultaneous swelling of the aonles, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous expansion of dogwood, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous bloating of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous unabi expansion, they are dried in the С8Ч field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of tamarillo, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of carambola, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples 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 Fernie while swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the jambolan, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the bilimbi, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of acerola, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of strawberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time by swelling by swelling the dyes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure by expanding cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time by swelling blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin 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 ernogo while swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s at the same time, swelling up mama, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of madrono, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the mangosteen, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with with simultaneous bloating, lychees are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of the langsate, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of squash, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously by swelling chayotes, they are dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of zucchini, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric simultaneous swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ernogo while swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo with simultaneous high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Foot swelling while white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of sapodilla, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric go with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is at least 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of the physalis, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling swelling of barberry, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous expansion of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s with simultaneous bloating, cherry plums are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-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%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Extra ice cream production method, which involves preparing the recipe components, mixing chicken eggs, skimmed milk, granulated sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk "chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

It is advisable to carry out the last specified operation at a pressure providing a liquid phase state of water and a slight temperature exceeding 100 ° С 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 milk-chocolate glaze, provided for by GOST 31457-2012.

Prepared eggs, skimmed milk powder, granulated sugar, cocoa powder, gelatin 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 Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the apricot s, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the melon, to dryness they are mixed in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the benink the basics, are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%;
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagen rii, dried in the microwave field until the solids content is not less than 85%, glazed with milk 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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dosa they are sewn in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling the grapes, to dryness they are mixed in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, to dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dosa they sew in the microwave field until the solids content is not less than 85%, glaze with milk-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%;
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the feijoa, to dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion of plums, dosa ivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the peach , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actin di-, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the medlar, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dosa ivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of scorpion Conner, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The method of manufacturing ice cream "Extra", which includes the preparation of prescription components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dosa ivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared sunflower seeds are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of t pisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The method of manufacturing ice cream "Extra", which involves the preparation of prescription components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the swamp Ambur, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. The method of manufacturing ice cream "Extra", which includes preparing the recipe components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, to sutured in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of manufacturing ice cream "Extra", which includes the preparation of prescription components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the turnip, until dry vayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the ring and evaporated to dryness in the microwave field before reaching a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling hot pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the beets, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Extra ice cream, which involves preparing the recipe components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m parsley root, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while it is expanded it celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while it is expanded it root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling about of any root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, to sutured in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of oz apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambut is expanded on, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan 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 with simultaneous expansion of the pulasan , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing eggs, skimmed milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling blueberries, and dried t in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of lingonberries, to dryness ayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the aonla is expanded Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, to sutured in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Extra ice cream, which provides for the preparation of recipe components, mixing eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tamar LLO, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that cut the prepared black coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion top boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the carambol ols, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion star apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk 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%;
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jamb Lana, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the acerola is expanded they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skim milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the earth iki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, to dryness ayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin 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 a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glaze with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling blueberries, dry ayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin 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, depressurized to atmospheric pressure with simultaneous expansion to red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling mom, dos Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the madrono, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-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%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mango Thane, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared lychees 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 with simultaneous expansion of the lychee, until dry vayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the kiwano, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the patis ones, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while sweeping chayotes, dry in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of Extra ice cream, which involves preparing prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of a peel crusts, are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of b large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the white oh boots, are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapod lly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Extra ice cream, involving the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of tomatoes, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the tank ANTONOV, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the physalis is expanded , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing eggs, skim milk, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion 1 mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%;
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the barberry, to dryness vayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, until Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of Extra ice cream, which provides for the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cherry plum is expanded Shiva in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Extra ice cream, which involves the preparation of prescription components, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, until dry vayut in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Extra ice cream, which involves the preparation of prescription ingredients, mixing chicken eggs, skimmed milk powder, sugar, cocoa powder, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples, until sutured in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
chicken eggs 90 skimmed milk powder 24.1 granulated sugar 207 cocoa powder eighteen gelatin 4,5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000