RU2559404C1 - Method for production of "polyus" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. Prepared 3.2%-fat milk, farm butter, low-fat condensed milk with sugar, dry whole milk, dry defatted milk, dandelion roots extract, sugar sand, potato starch and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

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

87 cl

Description

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

A known method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch 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 Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood, sugar sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while pumping up, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared grapes are dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared peaches are cut, dried by convection method to intermediate heat durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches were bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared mango is cut, dried by convection method to an intermediate moisture spices, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared pears are cut, dried by convection method to an intermediate moisture spices, withstand pressure under heating to a temperature of at least 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 milk-chocolate glaze and add to the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 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 milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared, I cut, dried by convection method to intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the icon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared topsoil is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process freezers, use the extract of a dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared root parsley is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method until specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared oat root is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pepino cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk chocolate glaze and introduced into the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method to a gap humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared tamarillo is cut, dried by convection method to an intermediate imperfections, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to an intermediate imperfections, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate conditions, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk chocolate glaze and introduced into the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, you hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field to achieve a dry matter content of at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mother cut, dried by convection method to an intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mama, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared Malay apples are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared lychees are cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared kiwano is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared squash are cut, dried by convection method to an intermediate imperfections, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayotes are dried by convection method to an intermediate humidity, you hold under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to intermediate heat durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening according to the invention, prepared watermelon peels are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared eggplant is cut, dried by convection method to an intermediate imperfections, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplants, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in milling process, use the extract of the dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry it in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate moisture content They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use an extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots or cantaloupe, 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 topinambur, or Jerusalem artichoke, 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, silt and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big zaput, or a white zapot, or zapodilla, or t Omata, 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, if necessary, cut and dry 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 not less than 85% and glazed with milk-chocolate glaze, provided for by GOST 31457-2012.

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

Prepared milk of 3.2% fat, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract of dandelion root, granulated sugar, potato starch and drinking water are mixed in a recipe 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 Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use the extract of dandelion root , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. The method of production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. The method of production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with peach expansion, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate icing and bring into the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, 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 the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure and heating 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 milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 not lower than 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 milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. The method of production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 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 milk-chocolate glaze and put into the mixture during freezing, using an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. The Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, using an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, using an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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 milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples 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 swelling pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, using an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while rambutan is swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, 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 pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure at warming 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 not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 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 milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, using a hood dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots 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 black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of 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 milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection method to intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure at warming to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure and heating 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 not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cranberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and put into the mixture during freezing, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at warming to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling up mama, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, using an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure at warming up to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, 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 the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept 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 at least 85%, glaze with milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white coat 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 white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure for and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with milk-chocolate glaze and add it to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use the extract of dandelion root , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. The method of production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at warming 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 milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during milling, use an extract dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the quince swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, extract, granulated sugar, and potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 extract of dandelion root 90 granulated sugar 68,4 potato starch 22.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000