RU2556358C1 - Method for production of "morozko" plombier (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting of vegetal raw materials specified in the method versions, drying 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. Then one proceeds with mixing of 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, girasol extract, gelatine, agaroid and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological 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 method for the production of ice cream "Frost" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, extract, granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convection method to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the pumpkin swelling up, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 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 freezing, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared rutabaga is cut, dried by convection method to an intermediate temperature delicacies, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the swede, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method until intermediate pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with feijoa swelling, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared plums are cut, dried by convection method to an intermediate moisture durability, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate in imperfections, kept under pressure when heated to a temperature of at least 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner 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 scorzoner, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the icon 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convective method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure 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 during freezers, use an extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure 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 freezers, use an extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to 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 radishes, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared turnips are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling 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 milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper 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 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate temperature delicacies, 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 at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate in of lightness, 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 freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the 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 put into the mixture in the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate temperature delicacies, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous bloating of pink 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan 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 rambutan was expanded, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate temperature delicacies, are 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of aonl, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate in conditions, kept under pressure when heated to a temperature of at least 100 ° C, depressurized 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi expanded, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo 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 tamarillo was swollen, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method accurate 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in a 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 the extraction of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared blueberries are dried by convection method to an intermediate moisture content , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an interval full-time 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 introduced into the mixture the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convective method until weakened humidity, kept under pressure when heated to a temperature 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen 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 mangosteen, 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 Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate temperature softeners, 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 glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate in imperfections, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared kiwano is cut, dried by convection method to an intermediate temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini are cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared 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 with the simultaneous expansion of 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 the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared eggplants are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , use the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milky chocolate glaze and added to the mixture the freezing process, the extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince 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 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 method for the production of ice cream "Frost" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, gelatin, agaroid and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while 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 the extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 unsalted butter 106.1 condensed whole milk with sugar 45 whole milk powder 22.5 skimmed milk powder 39.3 extract of Jerusalem artichoke 90 granulated sugar 115.5 gelatin 1.4 agaroid 1.4 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 persimmons or feijoa or plums or peaches or mango or actinidia or medlar or pears or scorzoner or daikon or yakon or sunflower or Jerusalem artichoke or stakhis or radish or radish or kohlrab or vegetable pepper or beets or carrots or root parsley or root celery or root parsnip or oat root or santol or herring or pink apples or rambutan or pulasan or pitanga or pepino or blueberries or lingonberries with either aonlu or dogwood or sweet cherry or Javanese apples or stems of cashew or unabi or tamarillo or black sapot or carambola or star apples or jambolan or bilimbi or babaco or acerola or strawberry or dye or cranberry or blueberry or red mombin or mama or madrono or malaya apples or mangosteen or lokumu or longan or langsat or kivano or squash or chayotes or zucchini or lychees or cucumbers or watermelon peels or a large sapot or white sapod or sapodilla or tomatoes or eggplant or physalis or papayas yu or yellow mombin or barberry or cherry or cherry plum or quince or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

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

Claims (87)

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