RU2291644C1 - Method for manufacturing canned food "schi with cabbage" 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 goose should be cut and reduced, new white cabbage should be chopped, frozen and reduced, turnip should be cut, 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, wheat flour should be heated in fat. 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 group of inventions relates to the food industry, namely the production of canned first lunch dishes for nutrition.

A known method of manufacturing a culinary dish "cabbage soup from fresh cabbage", involving the preparation of recipe components, cooking, separation from the broth and cutting goose, chopping fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting turnips, onions leeks, tomatoes and greens, sautéing wheat flour, mixing cabbage, turnips and broth, bringing to a boil, adding carrots, parsley root and onions, cooking until cooked, introducing 5-10 minutes before the end of cooking tomatoes, millet egg flour, 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping it spinning top, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with tomato paste, estimates anya, sodium chloride, bone broth, CO ₂ -extract of micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, they are sealed and sterilized. The resulting mixture contains components at their next consumption in parts by weight:

goose 312.5 cabbage 400 turnip 40-41.66 carrot 50-51.28 parsley root 13-13,21 onion 48-48.66 leek 26 tomato paste 30% fifteen Wheat flour 12 melted butter 12.1 sour cream twenty greenery 12.5 salt 10.6 CO _{2 -} micromycete biomass extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target

According to the embodiments shown are used CO ₂ extracts 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 r eticulata, 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 are cut, blanched and chopped on top. Prepared carrots, parsley root and onions are cut, sautéed in ghee and chopped in a spinning top. The prepared goose is cut and ground in a spinning top. Prepared leeks and greens are ground in a spinning top, and prepared wheat flour is passerized. 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 laurel pepper, the resulting mixture is Packed in aluminum tubes at the aforementioned consumption of components, sealed and sterilized to obtain 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided for, 7.8 · 10 ⁴ and for the control product 4.9 · 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium catenulatum micromycete biomass path, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium coloratum micromycete biomass path, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium gracile micromycete biomass path, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at the following flow rate, parts by weight: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium irregulare micromycete biomass path, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at the following flow rate, parts by weight: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium ultimum micromycete biomass path, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Pythium insidiosum micromycete biomass path, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex the micromycete biomass path Saprolegnia parasitica, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Mortierella alpina micromycete biomass path, 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with tomato paste, sour cream, sodium chloride, bone broth, CO ₂ -ex Mortierella elongata micromycete biomass path, bitter 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: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella verticillata, black pepper and laurel, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella verticillata 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 000 14. A method for the production of canned food, which involves preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the mixture thus obtained contains components in the following their expense, mass parts .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella globalpina, 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the mixture thus obtained contains components in the following their expense, mass parts .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete mortorterella 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella lignicola, black pepper and the 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, and their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella gracilis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 25. Method for the production of canned food, which includes preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella dichotoma 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 28. Method for the production of canned food, which includes preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella sclerotiella 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 29. Method for the production of canned food, which includes preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami Mortierella beljakovae, 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella beljakovae 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 of producing canned food, which includes preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella parvispora 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 37. Method for the production of canned food, which includes preparing the recipe components, cutting the goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass mikromitcetami 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 .: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete 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 goose and chopping it on the top, changing the leek and greens on the last, cutting, blanching and chopping the turnip on the top, chopping fresh cabbage, freezing and chopping the top, cutting , sautéing in melted butter and grinding on gyroscope carrot, parsley root and onions sautéing flour, mixing the listed ingredients with tomato paste, cream, sodium salt, bone broth, CO ₂ -ek tract biomass Mikromitcety 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 their next flow rate, parts by weight: Goose 312.5 Cabbage 400 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Wheat flour 12 Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ Biomass Extract micromycete Mortierella spinosa var. sterilis 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000