RU2291642C1 - Method for manufacturing canned food "schi with cabbage and potatoes" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned first-course dishes for cosmic nutrition. The suggested variants deal with preparing all the ingredients: the duck should be cut and reduced, new white cabbage should be chopped, frozen and reduced, turnip and potatoes should be blanched and reduced, greens and leek should be, also, reduced. One should cut carrots, parsley root and onions to heat them in melted butter and reduced then. Processes of reduction should be fulfilled upon a roller. It is necessary to mix the above-mentioned components with tomato paste, sour cream, bone broth, common salt, a CO₂-extract of the biomass of the preset type of micromycete, hot black pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

The invention relates to the food industry, namely the production of canned first lunch meals.

A known method of manufacturing a culinary dish "cabbage soup with fresh potatoes", involving the preparation of recipe components, cooking, separation from the broth and cutting ducks, chopping fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting turnips, potatoes, leeks, tomatoes and greens, mixing cabbage, turnips and broth, bringing to a boil, adding potatoes, carrots, parsley and onions, cooking until cooked, introducing for 5-10 minutes before the end of cooking tomatoes , salt, leek, black pepper and bay leaf, adding duck and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p. 64-71, 80-81).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This technical result is achieved by the variants of the proposed method, which include preparing the recipe components, cutting the duck and chopping it on the top, chopping the leek and herbs on the last, blanching and chopping the turnip and potatoes on the top, chopping fresh cabbage, freezing and chopping it on spinning top, cutting, sautéing in melted butter and chopping carrots, parsley and onions on top, mixing the above components with tomato paste, sour cream, table salt, bone broth, CO ₂ -extract of micromycete biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them. The resulting mixture contains components at their next consumption in parts by weight:

Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ extract of biomass mikromitcetami 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth before the release of the target   product 1000.

According to the shown embodiments used a CO ₂ extract of biomass mikromitcetov following types: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Phythium insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima , Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulate, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella ret iculata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The methods are as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared turnips and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. The prepared duck is cut and ground in a spinning top. Prepared leeks and greens are ground in a spinning top. Then, the listed components are mixed with tomato paste, sour cream, bone broth, sodium chloride, a CO ₂ extract of one of the biomass methods provided for by the process options, black pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 7.9 · 10 ⁴ and for the control product 5.2 · 10 ^4, respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Pythium catenulatum, bitter black pepper and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture containing components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 2. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Pythium coloratum omycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 3. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ micro biomass extract Mycete Pythium gracile, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 4. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on the top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Pythium irregulare, bitter black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Pythium ultimum omitseta, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 6. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping them on top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Pythium insidiosum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 7. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Omitseta Saprolegnia parasitica, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 8. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping them on top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Omitseta Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 9. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ -extract biomass mic Omitseta Mortierella elongata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 10. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella exigua, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 12. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 13. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 14. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 15. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 16. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on the top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting Passing in ghee and chopping carrots, parsley and onions on top, mixing the above components with tomato paste, sour cream, sodium chloride, bone broth, СО ₂ - mik biomass extract Romiceta Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 18. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 19. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella humilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 21. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass md mycetomas Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 22. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 23. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass md mycetomas Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 24. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass md mycetomas Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on the top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 26. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass md mycetomas Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 27. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 28. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 29. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella zychae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 30. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella geljakovae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella geljakovae 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 32. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on a top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on a top, chopping fresh cabbage, freezing and chopping it on top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 35. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on a top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on a top, shredding fresh cabbage, freezing and chopping on a top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 38. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, shredding fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 39. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on top, chopping leeks and greens on the last, blanching and chopping turnips and potatoes on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on a top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on a top, chopping fresh cabbage, freezing and chopping it on top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting the duck and chopping it on a top, chopping leek and greens on the last, blanching and chopping turnips and potatoes on a top, chopping fresh cabbage, freezing and chopping it on top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley and onion roots, mixing these components with tomato paste, cream, sodium salt, bone broth, CO ₂ extract of biomass mic omitseta Mortierella spinosa var. sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at the following flow rate, parts by weight: Duck 366.3 Cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000