RU2559349C1 - Method for production of "snezhok" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required -cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

87 cl

Description

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

A known method of producing ice cream "Snowball", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions 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 Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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 not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360

unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 melon fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase 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 benincase, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria 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 lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are 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 swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120

potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga 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 swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are 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 blooming persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5

granulated sugar 120 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia 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 actinidia, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar 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 medlar, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360

unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pears fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner 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 swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon 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 swelling the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120

potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke 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 blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis 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 swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish 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 expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45

whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under d by heating by heating 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5

vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, maintained Under pressure, when heated to a temperature of at least 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 solid vegetable fat and introduce into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360

unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol 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 swelling the santol, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 santol fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, and potato crash mala, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring 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 expanding the herring, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples 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 blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5

vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino 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 swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure at screaming to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120

potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood 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 cornel, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries 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 blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6

condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Cashew stalks fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi 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 unabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo 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 tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola 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 carambola, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5

granulated sugar 120 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to an intermediate humidity, kept for 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan 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 jambolan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi 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 bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako 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 swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360

unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 acerola fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries 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 strawberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are 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 blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5

vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin 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 expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut by a mother, cut by convection, dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono 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 madrono, dry in the microwave field until the solids content is at least 85%, glaze with vegetable fat and put into the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6

condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen 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 mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 mangosteen fifty

solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight 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 swelling the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan 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 expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5

vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano 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 swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the squash, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5

granulated sugar 120 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, 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 vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large hood, cut by convection method to intermediate humidity, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared white boots, cut by convection method to intermediate humidity, withstand under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla 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 sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5

vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya 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 expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5

granulated sugar 120 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling barberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6

condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince 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 quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty

water before the release of the target product 1000

The same result is achieved by the fact that in the Snezhok ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and whether blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashew, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Tomatoes, or 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, are cut and dried, if necessary, by convection 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 excess of the temperature of 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 at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

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

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

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

Claims (87)

1. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000. 2. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000. 3. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling benignase, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000. 4. A method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1
lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000. 5. A method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000. 6. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000. 7. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swabbing the rutabaga, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000. 8. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmon 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 with the simultaneous expansion of persimmons, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5
vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000. 9. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000. 10. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000. 11. A method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000. 12. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango 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 with the simultaneous expansion of mangoes, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120
potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000. 13. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000. 14. The method of production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, relieve atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000. 15. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000. 16. The method of production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5
granulated sugar 120 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000. 17. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000. 18. A method for the production of Snezhok ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000. 19. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000. 20. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45
whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000. 21. A method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000. 22. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000. 23. A method for the production of Snezhok ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under heating pressure to a temperature not lower 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000. 24. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6
condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000. 25. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty
water before the release of the target product 1000. 26. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000. 27. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000. 28. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360
unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000. 29. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root parsley fifty
solid vegetable fat fifty water before the release of the target product 1000. 30. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000. 31. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000. 32. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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, kept under pressure when heated to a temperature s 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000. 33. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1
santol fifty solid vegetable fat fifty water before the release of the target product 1000. 34. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the herring, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000. 35. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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, kept under pressure when heated to temperatures s is not lower than 100 ° C, depressurizes to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000. 36. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutane is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 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 solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000. 37. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5
vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000. 38. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000. 39. The method of production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000. 40. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000. 41. Method for the production of Snezhok ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120
potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000. 42. A method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared ion 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 aonles, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000. 43. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000. 44. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000. 45. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5
granulated sugar 120 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000. 46. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 pressure when heated to tempera at least 100 ° C, depressurize to atmospheric pressure with simultaneous bloating of cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000. 47. The method of production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000. 48. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000. 49. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black sapot is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to temperatures below 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45
whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000. 50. Method for the production of Snezhok ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000. 51. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stellar apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000. 52. Method for the production of Snezhok ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure by heating to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000. 53. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 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 solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6
condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000. 54. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty
water before the release of the target product 1000. 55. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000. 56. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000. 57. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360
unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000. 58. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cranberry fifty
solid vegetable fat fifty water before the release of the target product 1000. 59. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000. 60. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, 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 s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000. 61. Method for the production of Snezhok ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother 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 with the simultaneous expansion of mamema, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000. 62. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1
madrono fifty solid vegetable fat fifty water before the release of the target product 1000. 63. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin 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 pressure when heated to tempera urine not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000. 64. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 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 solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000. 65. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000. 66. Method for the production of Snezhok ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 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 solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5
vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000. 67. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000. 68. Method for the production of Snezhok ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000. 69. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000. 70. Method for the production of Snezhok ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120
potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000. 71. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000. 72. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000. 73. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000. 74. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5
granulated sugar 120 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000. 75. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature below 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000. 76. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature below 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000. 77. Method for the production of Snezhok ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 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 with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000. 78. Method for the production of Snezhok ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, relieve atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45
whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000. 79. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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 not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000. 80. Method for the production of Snezhok ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000. 81. Method for the production of Snezhok ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure by heating to a temperature not lower 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000. 82. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6
condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000. 83. Method for the production of Snezhok ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla 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, is kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty
water before the release of the target product 1000. 84. Method for the production of Snezhok ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000. 85. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000. 86. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, sugar, potato starch, vanilla 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 when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360
unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000. 87. Method for the production of Snezhok ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 unsalted butter 8.6 condensed whole milk with sugar 45 whole milk powder 36.5 granulated sugar 120 potato starch 13.5 vanillin 0.1 apples fifty
solid vegetable fat fifty water before the release of the target product 1000.