RU2557714C1 - Method for production of "morozko" plombier (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. Then one mixes 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, girasol extract, sugar sand, gelatine, agaroid and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured product is packed and hardened.

EFFECT: improved organoleptic properties of ice cream.

87 cl

Description

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

A known method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method to intermediate in imperfections, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 benincase fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lagenaria fifty chocolate glaze fifty water until the desired product 1000

The same result is achieved in that in the method of producing ice cream

"Frost" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared rutabaga is cut, dried by convection method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate and added to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate pressure, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared plums are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content of not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 peaches fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mango fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 0 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate imperfections, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pears fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the icon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate in delicacies, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, sand, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate of lightness, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of + 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate in pressure, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 santol fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid 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 of at least 100 ° C, depressurized to atmospheric pressure while rambutan was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pitanga fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pepino cut, dried by convection method to intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using a Jerusalem artichoke extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use an extract Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 aonla fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate conditions, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cashew stalks are cut, dried by convection method until specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, using an extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convective method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 black boot fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 acerola fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid 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 with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using a hood Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content, 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 a dry matter content of at least 85% was reached, glazed with chocolate icing and introduced into the mixture during freezing, using a Jerusalem artichoke extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared madrono cut, dried by convective method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convective method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared kiwano is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while chayotes were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using a Jerusalem artichoke extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling courgettes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared eggplants are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 papaya fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, use an extract Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared plum, dried by convective method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extracts, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 quince fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 apples fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

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

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, Jerusalem artichoke extract, granulated sugar, gelatin, agaroid and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 apricots fifty chocolate glaze fifty water before the release of the target product 1000. 2. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 melon fifty chocolate glaze fifty water before the release of the target product 1000. 3. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 benincase fifty chocolate glaze fifty water before the release of the target product 1000. 4. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000. 5. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection method to intermediate humidity, kept under pressure at warming to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000. 6. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 grape fifty chocolate glaze fifty water before the release of the target product 1000. 7. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 swede fifty chocolate glaze fifty water before the release of the target product 1000. 8. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 persimmon fifty chocolate glaze fifty water before the release of the target product 1000. 9. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 feijoa fifty chocolate glaze fifty water before the release of the target product 1000. 10. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 plums fifty chocolate glaze fifty water before the release of the target product 1000. 11. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 peaches fifty chocolate glaze fifty water before the release of the target product 1000. 12. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convection method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mango, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mango fifty chocolate glaze fifty water before the release of the target product 1000. 13. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling actinidia, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 actinidia fifty chocolate glaze fifty water before the release of the target product 1000. 14. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 loquat fifty chocolate glaze fifty water before the release of the target product 1000. 15. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pears fifty chocolate glaze fifty water before the release of the target product 1000. 16. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000. 17. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, and kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 daikon fifty chocolate glaze fifty water before the release of the target product 1000. 18. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yacon is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 yacon fifty chocolate glaze fifty water before the release of the target product 1000. 19. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sunflower, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sunflower fifty chocolate glaze fifty water before the release of the target product 1000. 20. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000. 21. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 stachis fifty chocolate glaze fifty water before the release of the target product 1000. 22. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 radish fifty chocolate glaze fifty water before the release of the target product 1000. 23. A method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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 heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 radish fifty chocolate glaze fifty water before the release of the target product 1000. 24. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 turnip fifty chocolate glaze fifty water before the release of the target product 1000. 25. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000. 26. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000. 27. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 beet fifty chocolate glaze fifty water before the release of the target product 1000. 28. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convection method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 carrot fifty chocolate glaze fifty water before the release of the target product 1000. 29. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root parsley fifty chocolate glaze fifty water before the release of the target product 1000. 30. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root celery fifty chocolate glaze fifty water before the release of the target product 1000. 31. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000. 32. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 oat root fifty chocolate glaze fifty water before the release of the target product 1000. 33. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling santol, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 santol fifty chocolate glaze fifty water before the release of the target product 1000. 34. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding herring, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 herring fifty chocolate glaze fifty water before the release of the target product 1000. 35. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pink apples fifty chocolate glaze fifty water before the release of the target product 1000. 36. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 rambutan fifty chocolate glaze fifty water before the release of the target product 1000. 37. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pulasan fifty chocolate glaze fifty water before the release of the target product 1000. 38. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pitanga fifty chocolate glaze fifty water before the release of the target product 1000. 39. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection method to an intermediate humidity, kept under pressure heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 pepino fifty chocolate glaze fifty water before the release of the target product 1000. 40. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 blueberries fifty chocolate glaze fifty water before the release of the target product 1000. 41. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000. 42. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convection to an intermediate humidity, and kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 aonla fifty chocolate glaze fifty water before the release of the target product 1000. 43. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 dogwood fifty chocolate glaze fifty water before the release of the target product 1000. 44. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000. 45. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, using a Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000. 47. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 unaby fifty chocolate glaze fifty water before the release of the target product 1000. 48. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000. 49. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 black boot fifty chocolate glaze fifty water before the release of the target product 1000. 50. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 carambola fifty chocolate glaze fifty water before the release of the target product 1000. 51. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 star apples fifty chocolate glaze fifty water before the release of the target product 1000. 52. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 jambolan fifty chocolate glaze fifty water before the release of the target product 1000. 53. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate humidity, kept under pressure for and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000. 54. Method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the babako, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 babaco fifty chocolate glaze fifty water before the release of the target product 1000. 55. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure for and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, using Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 acerola fifty chocolate glaze fifty water before the release of the target product 1000. 56. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000. 57. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use a Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 krasnika fifty chocolate glaze fifty water before the release of the target product 1000. 58. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cranberry fifty chocolate glaze fifty water before the release of the target product 1000. 59. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated To a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 blueberry fifty chocolate glaze fifty water before the release of the target product 1000. 60. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 red mombin fifty chocolate glaze fifty water before the release of the target product 1000. 61. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by mother is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mom fifty chocolate glaze fifty water before the release of the target product 1000. 62. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 madrono fifty chocolate glaze fifty water before the release of the target product 1000. 63. Method for the production of ice cream “Frost” of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 malay apples fifty chocolate glaze fifty water before the release of the target product 1000. 64. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000. 65. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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 heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lokuma fifty chocolate glaze fifty water before the release of the target product 1000. 66. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 longan fifty chocolate glaze fifty water before the release of the target product 1000. 67. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 lychee fifty chocolate glaze fifty water before the release of the target product 1000. 68. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 langsat fifty chocolate glaze fifty water before the release of the target product 1000. 69. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection method to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000. 70. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 squash fifty chocolate glaze fifty water before the release of the target product 1000. 71. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 chayotes fifty chocolate glaze fifty water before the release of the target product 1000. 72. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 zucchini fifty chocolate glaze fifty water before the release of the target product 1000. 73. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000. 74. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, using a Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000. 75. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 big boot fifty chocolate glaze fifty water before the release of the target product 1000. 76. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white boots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 white boot fifty chocolate glaze fifty water before the release of the target product 1000. 77. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate icing and add it to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000. 78. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000. 79. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 eggplant fifty chocolate glaze fifty water before the release of the target product 1000. 80. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 physalis fifty chocolate glaze fifty water before the release of the target product 1000. 81. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convection method to an intermediate humidity, kept under pressure heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 papaya fifty chocolate glaze fifty water before the release of the target product 1000. 82. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, Mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000. 83. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid 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 temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 barberry fifty chocolate glaze fifty water before the release of the target product 1000. 84. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding cherries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cherry fifty chocolate glaze fifty water before the release of the target product 1000. 85. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000. 86. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 quince fifty chocolate glaze fifty water before the release of the target product 1000. 87. Method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, and kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 apples fifty chocolate glaze fifty water before the release of the target product 1000.