RU2291650C1 - 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 food of special indication. The suggested variants deal with preparing all the ingredients: the pork 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. 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, CO₂-extracts of pyrolysis wood and 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 being of increased digestibility.

EFFECT: higher efficiency.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "cabbage soup with fresh potatoes", which includes preparing the recipe, cooking, separating from the broth and cutting pigs, chopping fresh 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 carrots, parsley and onions, cooking until cooked, introducing 5-10 minutes before the end of cooking tomatoes, table salt, leek, black pepper and bay leaf, adding smoked meat 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 result is achieved by the fact that the method for producing canned "cabbage soup with fresh potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and chopping turnips and potatoes on the top, cutting, and stirring ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with atnoy paste, cream, bone broth, table salt, CO ₂ extract of biomass pyrolysis of wood and micromycetes Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 120.48-151.52 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 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of Pythium coloratum micromycete, bitter black and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Pythium coloratum micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of Pythium gracile micromycete, bitter black and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Pythium gracile CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of Pythium irregulare micromycete, bitter black and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Pythium irregulare CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of Pythium ultimum micromycete, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Pythium ultimum micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of Pythium insidiosum micromycete, bitter black and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 micromycete Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella bainieri, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella bainieri CO ₂ Biomass Extract 0.002 CO ₂ pyrolysis wood extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella minutissima CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight;

pork 120.48-151.52 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 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella globalpina CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping parsley and onion root carrots in a spinning top, cutting and chopping pork in a spinning top, chopping leek and greens in a spinning top, mixing the above components with t badwords paste, cream, bone broth, table salt, CO ₂ extract of biomass pyrolysis of wood and micromycetes Mortierella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 120.48-151.52 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 Mortierella indohii CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup with fresh potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, and sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella lignicola CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella humilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella globulifera CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ extracts of pyrolysis wood and biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella jenkinii CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella dichotoma, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella dichotoma CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup with fresh potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, and sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup with fresh potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, and sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella zychae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ extracts of pyrolysis wood and biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ extracts of pyrolysis wood and biomass of micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella gemmifera CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella reticulata CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella parvispora CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella pulchella biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella gamsii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Mortierella spinosa biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on a spinning top, cutting and chopping pork on a spinning top, chopping leek and greens on a spinning top, mixing the above components with t with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "cabbage soup from fresh cabbage with potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with t tomato paste, sour cream, bone broth, sodium chloride, CO ₂ extracts of pyrolysis wood and biomass of micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 120.48-151.52 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 micromycete Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The methods are implemented 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. Prepared pork is chopped and ground in a spinning top. Prepared leeks and greens are ground in a spinning top. Further, the listed components are mixed with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and one of the biomass extracts provided by the process variants, black bitter and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 micromycete biomass 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 producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -ex paths of pyrolysis wood and biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Pythium gracile, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 Pythium ultimum micromycete biomass CO ₂ extract 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Pythium insidiosum, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the above components with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ - extracts of pyrolysis wood and biomass of micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella minutissima, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella verticillata, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella hygrophila, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella indohii, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella lignicola, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella humilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella pusilla, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella gracilis, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and tops onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella reticulata, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ pyrolysis wood extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping turnips and potatoes on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella spinosa, black bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork in a top, chopping leek and greens in a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 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 for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting and chopping pork on a top, chopping leek and greens on a top, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, CO ₂ -extracts of pyrolysis wood and biomass of micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Pork 120.48-151.52 Fresh white 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 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000