Method for production of "snezhok" ice cream (versions)

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

 

Group of inventions relates to technology of ice cream production.

The known method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening (Technological instructions for the production of ice cream. - M.: Agropromizdat, 1998, pp. 13-80).

The technical result of the group of inventions is getting a new range of ice cream with specific organoleptic properties, enriched with biologically active substances of vegetable raw materials.

This result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared apricots cut, dried by convective method to intermediate moisture, kept under pressure�the group when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of apricots, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
apricots50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat�spine, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared melon is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling melons, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
melon50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Benincasa cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Benincasa, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Benincasa50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared lagenaria cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling� lagenaria, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
lagenaria50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, they say�ka dried whole, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared pumpkin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the pumpkin, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pumpkin50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared grapes are dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling grapes, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
grapes50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared turnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Swede, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost sharomi contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
rutabaga50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezer�tion, packing and hardening, according to the invention prepared persimmon cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of persimmon, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
persimmon50
sugar50
waterbefore the release of zelenogradprojekt 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared feijoa cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the feijoa, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
Mar�RNA the sand 120
potato starch13,5
vanilla0,1
feijoa50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention, prepared plums cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of plums, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
plum50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared peaches cut, dried by convective method to intermediate�accurate humidity, is held under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of peaches, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
peaches50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", predusmatrivayut� the preparation of recipe components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared mango cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the mango, be dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla 0,1
mango50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Actinidia cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Actinidia, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil�Ivanhoe unsalted 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Actinidia50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by the medlar cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with synchronous�variable item heaving medlar, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
medlar50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, milk� dried whole, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared pears are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of pears, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pears50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Scorcher cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the salsify, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Scorcher50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared radish cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of daikon, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost sugar�m and contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
daikon50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezer�tion, packing and hardening, according to the invention prepared yacon is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling yacon, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
yacon50
sugar50
waterto the target output p�keep this product of 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by Topolanek cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Topolanek, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Topolanek50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by the Jerusalem artichoke is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Jerusalem artichoke, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio in wt�e with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the Jerusalem artichoke50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared stako�with cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Stachys, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
stakes50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in how�e ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared radish cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the radish, be dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

td align="right"> 13,5
milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch
vanilla0,1
radish50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared radish cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the radish, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
radish50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared turnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not�e 100°C, dropping to atmospheric pressure with simultaneous swelling of the turnip, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
turnip50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, wt�and unsalted butter, milk integral condensed with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared kohlrabi cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling kohlrabi, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
kohlrabi50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared vegetable pepper, cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of vegetable pepper, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter86
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
green peppers50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared beets are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Saint�CLI, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
beetroot50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, Molokanova solid, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared carrots are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling carrots, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
carrots50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared root parsley cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root parsley, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
condensed milk with �by Ahab 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root parsley50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared celery root cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root celery, be dried in the microwave to achieve�ing a solids content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root celery50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch,�nilina and drinking water pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared root parsnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root parsnips, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root parsnips50
sugar 50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared oat root is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the oat root be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
oat root50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared santol cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of santola, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost sugar � contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
santol50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezer�tion, packing and hardening, according to the invention prepared Salak cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Baltic herring, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Salak50
sugar50
waterbefore the release of calawag� product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared pink apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of rosy apples, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pink apples50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared rambutan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the rambutan, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with �ochostu ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
rambutan50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared pulasa� cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of pulasan, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pulasan50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in STRs�both the production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Pitanga cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Pitanguy, finally dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch/td> 13,5
vanilla0,1
the Pitanga50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared pepino cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling pepino, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

360
milk 3.2% fat
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pepino50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared blueberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not nige°C, dropping to atmospheric pressure with simultaneous swelling of blueberries, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
blueberries50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% irnos�and, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cranberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cranberries, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanillaa 0.1
cranberries50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared only cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling only, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
aonla50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared dogwood cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the dogwood, �oosevelt in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
dogwood50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking�water howl, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cherries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherries, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cherry50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Javanese apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Javanese apples, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
supposedly�to dry whole 36,5
sugar120
potato starch13,5
vanilla0,1
Javanese apples50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cashew peduncle is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the stalks cashews, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process f�of saravane, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
peduncle of cashew50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooled�e, pisarovina, packing and hardening, according to the invention prepared jujube cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the jujube, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
jujube50
sugar50
waterto in�stroke of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared tamarillo cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling tamarillo, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
tamarillo50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by the black zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the black sapote, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio in wt�e with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
black zapote50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared ka�ambol cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the star fruit spiked finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
carambola50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in�] the production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared star apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the star apples, be dried in the microwave before reaching the dry matter content not less than 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
card�individual starch 13,5
vanilla0,1
star apples50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared jambolan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling jambolana, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2%-�Oh fat 360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
jambolan50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by bilimbi cut, dried by convective method to intermediate moisture, kept under pressure �ri heating to a temperature not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of bilimbi, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
bilimbi50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% irnos�and, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by the asshole cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the asshole, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla 0,1
the asshole50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared acerola cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling acerola, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
acerola50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared strawberries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling W�of maniki, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
strawberries50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, they say�ka dried whole, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Krasnik dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling Krasniqi, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the Krasnik50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cranberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cranberries, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cranberry50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared blueberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of blueberries, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost the sugar and bring to �rity in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
blueberries50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, frieze�established that packing and hardening, according to the invention prepared red mombin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the red mombin, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
red mombin50
sugar50
water to the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by the mother is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling mamea, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
mother50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Madrono cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling Madrono, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following sootnoshenie�by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Madrono50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared Malay�e apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Malay apples, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Malay apples50
sugar50
waterto the yield of the target product 1000

The same result of dostigao�Xia, a method for the production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared mangosteen cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the mangosteen, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
mangosteen50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared delight cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the lucuma finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
delight50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared longan cut, dried by convective method to intermediate�accurate humidity, is held under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling longana, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
longan50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", which �podgotovka of recipe components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared lychee cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the lychee, be dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
in�Ni'lin 0,1
lychee50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by langsat cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling langsat, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil draining / �Noah unsalted 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
langsat50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared by civano cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous�NYM heaving civano, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
civano50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, Molokanova solid, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared squash cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of zucchini, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

sugar
milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
squash50
50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cioty dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling chaitow, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
city50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared zucchini cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of zucchini, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost the sugar� and contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
zucchini50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, frisee�the lo g, packing and hardening, according to the invention prepared cucumbers cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of cucumbers, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cucumbers50
sugar50
waterbefore the release of Celje�wow product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared watermelon rinds cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling watermelon peels, dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
watermelon rinds50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared big zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling great sapote, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following sootnoshenie weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
most of zapote50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared b�the sexless zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the white of sapota, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
white zapote50
sugar50
waterto the yield of the target product 1000

The same result is achieved by �in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared sapodillo cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Sapodilla, finally dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato CRA�small 13,5
vanilla0,1
Sapodilla50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared tomatoes are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the tomatoes, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat 360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
tomatoes50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared eggplant cut, dried by convective method to intermediate moisture, kept under pressure PR� heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of eggplant, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
eggplant50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% W�rosti, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared physalis cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherry, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla 0,1
physalis50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention the prepared cut papaya, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the papaya, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
papaya50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared yellow mombin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling� yellow mombin, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
yellow mombin50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar,dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared barberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the barberry, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
barberry50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention prepared cherries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherry, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cherry50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, according to the invention, prepared plums cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of plum, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost the sugar and the EIT�it to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
plum50
sugar50
waterto the yield of the target product 1000

The same result is achieved in that in the method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, frizera�R, packing and hardening, according to the invention prepared quince cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the quince, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
quince50
sugar50
waterbefore the release of PR target�lar 1000

The methods are implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared apricot, or melon, or Benincasa, or lagenaria, or pumpkin, or grapes, or turnips, or persimmons, or feijoa, or plums, or peaches, or mango, or Actinidia, or medlar, or pears, or scorzonera, or daikon, or yacon, or Topolanek, or Jerusalem artichoke, or stages, or radishes, or radishes, or turnips, or kohlrabi or green pepper, or beets, or carrots, or parsley root or celery root, or the root parsnips, or oat root, or Santa, or Salak, or pink apples, or rambutan, or pulasan, or Pitanga, or pepino, or blueberries, or cranberries, or only, or dogwood, or cherries, or Javanese apples, or cashew peduncle, or jujube, or tamarillo, or black zapote, or carambola, or star apples, or jambolan, or bilimbi, or asshole, or acerola, or strawberries, or Krasnik, or cranberries, or blueberries, or red mombin, or mother, or Madrona, or Malay apples, or mangosteen, or delight, or longan, or langsat, or kiwano, or squash, or city, or zucchini, or lychee, or cucumber, or watermelon rinds, or most of the zapote, or white zapote, or Sapodilla, or tomatoes, or eggplant, or physalis, or papaya, or yellow mombin, or barberries, or cherries,or plums, or quince depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate humidity. Listed plant material when it gets soft plastic consistency. Then the raw material is held under pressure when heated to a temperature of not lower than 100°C and dropping the pressure to atmospheric. This leads to evaporation of part of the residual moisture and swelling of vegetable raw materials.

The last specified operation is advantageously carried out at a pressure of providing a liquid phase state of water, and a slight excess of a temperature of 100°C on the surface of plant material for a period of time sufficient for heating the raw material to the specified temperature.

Then plant material be dried in the microwave before reaching the dry matter content not less than 85% and you frost sugar.

Prepared milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar, potato starch, vanilla and drinking water are mixed in prescription ratio, pasteurized, homogenized, cooled and sent in the freezer. There in prescription ratio serves glazed vegetal raw materials. The resulting mixture will rezerwat, Packed and temper with obtaining the target product.

Poluchenierazreshenija is a mass with inclusions glazed vegetal raw materials with the consistency of popcorn, colour and flavour characteristic for used raw materials.

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

1. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared apricots cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of apricots, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
m�slo unsalted butter 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
apricots50
sugar50
waterto the yield of the target product 1000

2. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling melons, finally dried in n�Les microwave to achieve a solids content not less than 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
melon50
sugar50
waterto the yield of the target product 1000

3. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization,�cooling, pisarovina, packing and hardening, characterized in that the prepared Benincasa cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Benincasa, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Benincasa50
sugar50
water to the yield of the target product 1000

4. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared lagenaria cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of lagenaria, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
Saha�tion sand 120
potato starch13,5
vanilla0,1
lagenaria50
sugar50
waterto the yield of the target product 1000

5. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared pumpkin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the pumpkin, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pumpkin50
sugar50
waterto the yield of the target product 1000

6. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate moisture, kept under pressure when heated to welding temperature�ture of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling grapes, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
grapes50
sugar50
waterto the yield of the target product 1000

7. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, Molo�and whole condensed with sugar, dry milk solid, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared turnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Swede, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
rutabaga0
sugar50
waterto the yield of the target product 1000

8. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared persimmon cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of persimmon, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
persimmon50
sugar50
waterto the yield of the target product 1000

9. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared feijoa cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the feijoa, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and to�components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
feijoa50
sugar50
waterto the yield of the target product 1000

10. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared plums cut, dried by convective method to Pro�erotichnoe humidity, is held under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of plums, dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
plum50
sugar50
waterto the yield of the target product 1000

11. Method of production of ice cream "Snowball", providing training prescription components, )�their milk with 3.2% fat, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared peaches cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of peaches, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla 0,1
peaches50
sugar50
waterto the yield of the target product 1000

12. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared mango cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the mango finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
mango50
sugar50
waterto the yield of the target product 1000

13. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Actinidia cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Actinidia, finally dried in the microwave to achieve a solids content not �the Aeneas, 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Actinidia50
sugar50
waterto the yield of the target product 1000

14. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenize�Oia, cooling, pisarovina, packing and hardening, characterized in that the prepared medlar cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Biwa, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
medlar50
sugar50
water to the yield of the target product 1000

15. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of pears, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar peso� 120
potato starch13,5
vanilla0,1
pears50
sugar50
waterto the yield of the target product 1000

16. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Scorcher cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the salsify, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat
360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Scorcher50
sugar50
waterto the yield of the target product 1000

17. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cut daikon, dried by convective method to intermediate moisture, kept under pressure when nagrywanie temperature not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of daikon, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
daikon50
sugar50
waterto the yield of the target product 1000

18. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, milk C�form of further condensed with sugar, dry milk solid, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared yacon is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling yacon, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
yacon50
sugar50
waterto the yield of the target product 1000

19. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that prepared by Topolanek cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Topolanek, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Topolanek50
sugar50
waterto the yield of the target product 1000

20. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared artichokes cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Jerusalem artichoke, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in % �CCE of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the Jerusalem artichoke50
sugar50
waterto the yield of the target product 1000

21. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, excellent�usysa, stakes cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Stachys, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
stakes50
sugar50
waterto the yield of the target product 1000

22. Method �production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared radish cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the radish, be dried in the microwave before reaching the dry matter content not less than 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

13,5
milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch
vanilla0,1
radish50
sugar50
waterto the yield of the target product 1000

23. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared radish cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the radish, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil if�intramural unsalted 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
radish50
sugar50
waterto the yield of the target product 1000

24. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared turnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the turnip, finally dried to the floor� the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
turnip50
sugar50
waterto the yield of the target product 1000

25. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization,�cooling, pisarovina, packing and hardening, characterized in that the prepared kohlrabi cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling kohlrabi, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
kohlrabi50
sugar50
water to the yield of the target product 1000

26. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared vegetable pepper, cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of vegetable pepper, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
green peppers50
sugar50
waterto the yield of the target product 1000

27. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the beet, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
beetroot50
sugar50
waterto the yield of the target product 1000

28. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate moisture, kept under d�the pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling carrots, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
carrots50
sugar50
waterto the yield of the target product 1000

29. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, milk �individual condensed with sugar, dry milk solid, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared root parsley cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root parsley, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root p�the game is limited 50
sugar50
waterto the yield of the target product 1000

30. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared celery root cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root celery, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
milk �individual condensed with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root celery50
sugar50
waterto the yield of the target product 1000

31. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared root parsnips cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the root parsnips, finally dried in the microwave to achieve a solids content not men�e 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
root parsnips50
sugar50
waterto the yield of the target product 1000

32. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, g�mogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared oatmeal root is cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the oat root be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
oat root50
sugar50
waterto the yield of the target product 1000

33. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared santol cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of santola, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

sugar
milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
120
potato starch13,5
vanilla0,1
santol50
sugar50
waterto the yield of the target product 1000

34. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Salak cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Baltic herring, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Salak50
sugar50
waterto the yield of the target product 1000

35. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to intermediate humidity, vyderjivaut pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of rosy apples, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pink apples50
sugar50
waterto the yield of the target product 1000

36. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, butter necole�wow, milk integral condensed with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared rambutan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the rambutan, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
rambutan50
sugar50
waterto the yield of the target product 1000

37. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared pulasan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of pulasan, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
milk, whole SSU�military with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pulasan50
sugar50
waterto the yield of the target product 1000

38. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Pitanga cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Pitanguy, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost the sugar and bring to cm�camping in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the Pitanga50
sugar50
waterto the yield of the target product 1000

39. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, featuring�USA, what prepared pepino cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling pepino, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
pepino50
sugar50
waterto the yield of the target product 1000

40. Method p�of izvodstva ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared blueberry dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of blueberries, be dried in the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch 13,5
vanilla0,1
blueberries50
sugar50
waterto the yield of the target product 1000

41. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cranberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cranberries, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil cliwoc�th unsalted 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cranberries50
sugar50
waterto the yield of the target product 1000

42. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared only cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling only, finally dried � the microwave before reaching the dry matter content of at least 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
aonla50
sugar50
waterto the yield of the target product 1000

43. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, �hladanie, pisarovina, packing and hardening, characterized in that the prepared dogwood cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the dogwood, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
dogwood50
sugar50
waterbefore you�ode of the target product 1000

44. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cherries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherries, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar20
potato starch13,5
vanilla0,1
cherry50
sugar50
waterto the yield of the target product 1000

45. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Javanese apples, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Javanese apples50
sugar50
waterto the yield of the target product 1000

46. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cashew peduncle is cut, dried by convective method to intermediate moisture, kept under pressure� when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the stalks cashews, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
peduncle of cashew50
sugar50
waterto the yield of the target product 1000

47. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, butter n�salt, milk integral condensed with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared jujube cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the jujube, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
jujube50
sugar50
waterto the yield of the target product 1000

48. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared tamarillo cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling tamarillo, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
milk, whole SSU�military with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
tamarillo50
sugar50
waterto the yield of the target product 1000

49. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared black zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the black sapote, finally dried in the microwave before reaching the dry matter content not less than 85%, you frost the sugar� and contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
black zapote50
sugar50
waterto the yield of the target product 1000

50. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, from�causesa, what prepared carambola cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the star fruit spiked finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
carambola50
sugar50
waterto the yield of the target product 1000

51 the Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the star apples, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
cartofi�iny starch 13,5
vanilla0,1
star apples50
sugar50
waterto the yield of the target product 1000

52. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared jambolan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling jambolana, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat36
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
jambolan50
sugar50
waterto the yield of the target product 1000

53. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that prepared by bilimbi cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping the pressure to �masterlogo with simultaneous swelling of bilimbi, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
bilimbi50
sugar50
waterto the yield of the target product 1000

54. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, cards�falnoga starch, vanillin and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that prepared by the asshole cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the asshole, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the asshole50
sugar0
waterto the yield of the target product 1000

55. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared acerola cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling acerola, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder 36,5
sugar120
potato starch13,5
vanilla0,1
acerola50
sugar50
waterto the yield of the target product 1000

56. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared strawberries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of strawberries, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
strawberries50
sugar50
waterto the yield of the target product 1000

57. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Krasnik dried by convective method to intermediate�accurate humidity, is held under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling Krasniqi, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
the Krasnik50
sugar50
waterto the yield of the target product 1000

58. Method of production of ice cream "Snowball", providing training prescription components, �smeshivanie milk with 3.2% fat, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cranberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cranberries, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
cranberry50
sugar50
waterto the yield of the target product 1000

59. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared blueberry dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of blueberries, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
molokoane condensed with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
blueberries50
sugar50
waterto the yield of the target product 1000

60. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared red mombin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the red mombin, finally dried in the microwave before reaching the dry matter content of at least 85%, sea ice surface�rum and contribute to the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
red mombin50
sugar50
waterto the yield of the target product 1000

61. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening,�lichudis, what mother prepared cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling mamea, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
mother50
sugar50
waterto the yield of the target product 1000

62. Production method: die�production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Madrono cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling Madrono, finally dried in the microwave before reaching the dry matter content not less than 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch 13,5
vanilla0,1
Madrono50
sugar50
waterto the yield of the target product 1000

63. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the Malay apples, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat 360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Malay apples50
sugar50
waterto the yield of the target product 1000

64. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared mangosteen cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping� to atmospheric pressure with simultaneous swelling of the mangosteen, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
mangosteen50
sugar50
waterto the yield of the target product 1000

65. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, ka�Topalova starch, vanillin and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared delight cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the lucuma be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
delight50
sugar0
waterto the yield of the target product 1000

66. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared longan cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling longana, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder 36,5
sugar120
potato starch13,5
vanilla0,1
longan50
sugar50
waterto the yield of the target product 1000

67. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared lychee cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the lychee, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
lychee50
sugar50
waterto the yield of the target product 1000

68. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that prepared by langsat cut, dried by convective method to intermediate moisture, kept under pressure�the group when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling langsat, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
langsat50
sugar50
waterto the yield of the target product 1000

69. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, Molokanova condensed with sugar, dry milk solid, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that prepared by civano cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of civano, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
civano0
sugar50
waterto the yield of the target product 1000

70. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared zucchini cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the squash, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugarwhole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
squash50
sugar50
waterto the yield of the target product 1000

71. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cioty dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling chaitow, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and to�components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
city50
sugar50
waterto the yield of the target product 1000

72. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared zucchini cut, dried by convective method to p�omegaton humidity, is held under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of zucchini, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
zucchini50
sugar50
waterto the yield of the target product 1000

73. Method of production of ice cream "Snowball", providing training prescription components,�eshiwani milk with 3.2% fat, oil unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cucumbers cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of cucumbers, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanillacucumbers50
sugar50
waterto the yield of the target product 1000

74. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared watermelon rinds cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of watermelon rinds finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
watermelon rinds50
sugar50
waterto the yield of the target product 1000

75. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared big zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling great sapote, finally dried in the microwave �about achieve a solids content not less than 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
most of zapote50
sugar50
waterto the yield of the target product 1000

76. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenizing, heating�the organization, cooling, pisarovina, packing and hardening, characterized in that the prepared white zapote cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the white of sapota, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
white zapote50
sugar50
water� to the yield of the target product 1000

77. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared sapodillo cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of Sapodilla, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
Sapodilla50
sugar50
waterto the yield of the target product 1000

78. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the tomatoes, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
tomatoes50
sugar50
waterto the yield of the target product 1000

79. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared eggplant cut, dried by convective method to intermediate moisture, kept podavlenyem when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of eggplant, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
eggplant50
sugar50
waterto the yield of the target product 1000

80. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, mo�of an eye, whole condensed with sugar, dry milk solid, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared physalis cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherry, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
physalis 50
sugar50
waterto the yield of the target product 1000

81. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cut papaya, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the papaya, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar 45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
papaya50
sugar50
waterto the yield of the target product 1000

82. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared yellow mombin cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the yellow mombin, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in percent�CE pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
yellow mombin50
sugar50
waterto the yield of the target product 1000

83. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, from�causesa, what prepared barberries dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the barberry, be dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
barberry50
sugar50
waterto the yield of the target product 1000

84. Method about�of svojstva ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared cherries cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the cherry, be dried in the microwave before reaching the dry matter content not less than 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch 13,5
vanilla0,1
cherry50
sugar50
waterto the yield of the target product 1000

85. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared plums cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of plum, finally dried in the microwave before reaching the dry matter content of at least 85%, ice surface with sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil draining / �Noah unsalted 8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
plum50
sugar50
waterto the yield of the target product 1000

86. Method of production of ice cream "Snowball", providing training prescription components, mixing milk with 3.2% fat, unsalted butter, whole condensed milk with sugar, dried whole milk, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, pisarovina, packing and hardening, characterized in that the prepared quince cut, dried by convective method to intermediate moisture, kept under pressure when heated to a temperature of not lower than 100°C, dropping to atmospheric pressure with simultaneous swelling of the quince, finally dried in Polessk to achieve a solids content not less than 85%, you frost the sugar and bring the mixture in the process of pisarovina, and the components used in the following ratio by weight with an accuracy of ±2%:

milk 3.2% fat360
oil unsalted butter8,6
whole condensed milk with sugar45
whole milk powder36,5
sugar120
potato starch13,5
vanilla0,1
quince50
sugar50
waterto the yield of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, 40%-fat cream, farm butter, condensed whole milk with sugar, dry defatted milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

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

87 cl

FIELD: food industry.

SUBSTANCE: production methods envisage recipe components preparation, mixing of 40%-fat cream, low-fat milk condensed with sugar, sugar sand, potato starch, extract and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing; yacon extract is used.

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

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of unsalted butter, condensed whole milk with sugar, condensed low-fat milk with sugar, dry whole milk, sugar sand, waffle wastes, cocoa powder, potato starch, gelatine and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

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

87 cl

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for production of swollen product of peeled peanut grains involves grains soaking in water at a temperature of 18-20°C during 29 hours till grains moisture content is equal to 35-37% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to 11-13 kW/m2 during 2.0-2.5 minutes till moisture content is equal to 28-30%. Then grains are treated with infrared rays at the same wave length and radiant flux density equal to 20-22 kW/m2 during 100-110 sec till the grains temperature is equal to 170-180°C.

EFFECT: manufactured product ready for consumption has high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for manufacture of swollen vigna grain product involves soaking in water at a temperature of 18-20°C during 34 hours till moisture content is equal to 35-37% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to 11-13 kW/m2 during 2.4-2.8 minutes till moisture content is equal to 28-30%. Then grains are treated with infrared rays at the same wave length and radiant flux density equal to 20-22 kW/m2 during 100-110 sec till the grains temperature is equal to 170-180°C.

EFFECT: manufactured product ready for consumption has high nutritive and biological value and is well digestible within the human organism.

5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves extrusion of amaranth flour containing dough. Amaranth flour is represented by a mixture of starch fraction and amaranth seeds shell containing fat in an amount of no more than 2% and particles sized to 800 mcm and at the latter ratio equal to 6:1-5:1 respectively.

EFFECT: invention allows to increase the product porosity and storage life.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages manufacture of a snack food product having the target shape of blasting granules. The target shape is imparted to the snack food product by way of granules blasting inside the matrix. While the granules expand inside the matrix the matrix walls prevent the granules expansion in the direction perpendicular to the matrix walls surface. While expanding, granules adhere to each other. To facilitate such adhesion, an edible binding material may be added.

EFFECT: puffed moulded product is produced.

15 cl, 2 ex, 5 dwg

FIELD: food industry.

SUBSTANCE: nonconforming bread processing method involves bread milling into crumbs, the crumbs moistening until mass fraction of moisture is equal to 26-28%, the mass extrusion at a temperature of 90°C, drying the moulded semi-product till moisture content is equal to 9-10% with its subsequent intumescence in deep-frying fat; for moistening one uses Karkade tea flowers infusion; for the infusion preparation one expends 10-30 g of Karkade tea flowers with moisture content equal to 14% per 1 l of water.

EFFECT: invention allows to enhance nutritive value and expand the range of bread crackers produced by way of nonconforming bread processing.

1 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. For production of the cereal product grain is washed with inorganic impurities removal, dried till internal moisture content is 13-15 %; then one proceeds with thermal treatment of a grain portion that is heated-through within the working chamber volume, compressed between two heated surfaces and a cup till pressure is 31.3-33.5 kg/cm2. Then one proceeds with maintenance during 5-9 sec for the grain internal moisture evaporation, an abrupt increase of the working chamber volume and pressure droop so that to enable grain vapour explosion across the whole mass, a grain slice formation and subsequent grain slice crushing. After grain slice crushing one adds flavouring supplements represented by dried and pounded or crushed particles of vegetal food products; then instant kasha is stirred and packaged into single-portion containers.

EFFECT: invention enable production of a prophylactic alimentation product by way of the components quality structure optimisation.

2 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

FIELD: food industry.

SUBSTANCE: frozen fruit-and-berry raw material extracts production method uses a batch apparatus with a vibration tray perforated with 0.0025 m diameter holes with fraction free cross-section equal to 16.5%. The vibration tray having a flange with a height equal to 14 mm directed downwards is installed with the possibility of reciprocal motion within a vertical plane with a frequency equal to 11.7 Hz and amplitude equal to 14 mm. The apparatus is equipped with a jacket whereto 55°C water is supplied 2-3 minutes after the process beginning.

EFFECT: invention allows to intensify the process, reduce time and energy expenditures on raw material processing and increase isolated substances content in the extract.

2 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, ornamental cabbages blanching in 0.15% citric acid solution, preparation of a filling containing sugar, salt, acetic acid, spices extract and water, ornamental cabbages and filling packing, sealing and sterilisation.

EFFECT: method allows to produce preserves of vegetal raw materials earlier not used in preserving industry.

FIELD: food industry.

SUBSTANCE: method envisages disperse protein system production of soya seeds, protein substances coagulation in such system with organic acid solution and coagulate separation from whey. The disperse protein system is prepared by way of combined disintegration of soya seeds and red pepper of weak or medium pungency in water medium at a ratio of 1:1:7. Coagulation is performed with 5% water solution of ascorbic acid. The coagulate separated from whey is moulded and conditioned till moisture content is equal to 10-55%; whey is mixed with tomato paste at a weight ratio of 2:1 to produce adjika sauce.

EFFECT: method allows to manufacture increased biological value food products with high organoleptic indices.

1 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of an enriched functional purpose dry nutritional mixture for seniors alimentation. The dry nutritional mixture contains the following components, wt %: carrot powder - 15-15.5, bulb onion powder - 10-10.5, laminaria powder - 0.05-0.06, ginseng roots extraction cake powder - 1.0-1.5, rosehips extraction cake powder - 3.5-4.5, nettle leaves extraction cake powder - 2.5-3.0 and lentil flour - balance.

EFFECT: invention allows to manufacture a new functional purpose product with increased biological and physiological value.

3 ex

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, 40%-fat cream, farm butter, condensed whole milk with sugar, dry defatted milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

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

87 cl

FIELD: food industry.

SUBSTANCE: production methods envisage recipe components preparation, mixing of 40%-fat cream, low-fat milk condensed with sugar, sugar sand, potato starch, extract and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing; yacon extract is used.

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

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of unsalted butter, condensed whole milk with sugar, condensed low-fat milk with sugar, dry whole milk, sugar sand, waffle wastes, cocoa powder, potato starch, gelatine and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince and apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

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

87 cl

FIELD: food industry.

SUBSTANCE: technological line contains an initial fruit raw materials bin (1) with a rotary doser (2) installed in the lower part, a washing and calibration complex (3), a machine (4) for seed cell removal, a machine (5) for fruits cutting into cubes, a sulphitator (6), a UHF-convection drier (7) and a packing-and-packaging automatic machine (8). The washing and calibration complex (3) includes a washing bath whereto a product is supplied, an elevating conveyer with a rinsing device, an inspection web for a nonconforming product removal and calibration section for the product separation by size. The UHF-convection drier (7) includes sequentially positioned alternating heating chambers and cooling chambers wherethrough a gravity cable with perforated trays passes.

EFFECT: succades quality enhancement and raw material losses reduction.

1 dwg

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to manufacture of apples fruit products. One performs apples preparation, uneatable parts and peel removal, apples cutting into 1-3 mm thick slices. The slices are treated with a solution containing 70 wt % of natural sugar and 30 wt % of actinidia juice or concentrated actinidia juice or 70 wt % of natural sugar and 30 wt % of Chinese magnolia vine fruit juice or concentrated Chinese magnolia vine fruit juice or 70 wt % of a natural sweetener represented by fructose at a temperature of 30°C during 4 hours. The slices are dried by convection method at a temperature no more than 75°C till residual moisture content is equal to 2-4%.

EFFECT: product has a high antioxidant activity and a unique balanced combination of appearance with tender brittle consistency and apple taste and aroma.

1 dwg, 1 tbl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. Prepared apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums and quince are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

86 cl

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