RU2291653C1 - Method for manufacturing canned food "schi boyarskye" 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 boiling dried edible boletus mass to separate them from the broth to be reduced upon a roller; the beef should be cut and reduced, new white cabbage should be chopped, frozen and reduced, One should cut carrots and onions to heat them in melted butter and reduced then, wheat flour should be heated in fat. Processes of reduction should be fulfilled upon a roller. It is necessary to mix the above-mentioned components with tomato paste, citric acid, common salt, a CO₂-extract of the biomass of the preset type of micromycete, hot black pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of manufacturing a culinary dish "Boyar cabbage soup", which includes preparing the recipe components, cutting and frying beef, soaking and cooking dried porcini mushrooms with their separation from the broth and cutting, stewing sauerkraut in mushroom broth with the addition of tomato puree, cutting and sautéing margarine of carrots and onions, mixing beef, cabbage, carrots, onions and mushroom broth, bringing to a boil, adding sautéed wheat flour, table salt and spices and cooking until ready Nost (Collection of recipes of dishes and culinary products of peoples of Russia - St. Petersburg .: ProFIX, 2003, s.57-58).

The technical result of the invention 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 cannabis soup production cannabis production method for special purposes involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in melted butter and chopping carrots and onions, chopping, freezing and chopping fresh white cabbage on a spinning top, storing wheat flour, cutting and chopping beef on a spinning top, mixing the above components with tomato paste, citric acid, faithful salt, CO ₂ -extract of the biomass of micromycete Pythium catenulatum bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 orc 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Pythium gracile black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella bainieri black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella exigua black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella minutissima black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata black bitter pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella polycephala black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000, sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella strangulata black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella gracilis black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella globulifera black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella zychae black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens black pepper and laurel, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella pulchella black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella gamsii black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cannabis soup “Boychi soup” production method involves preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping, passing in melted butter and chopping carrots and onions in the top, chopping freezing and chopping fresh white cabbage on a top, passer wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, overennoy salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 black pepper 0.4 Bay leaf 0.1 mushroom 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 dried porcini mushrooms are boiled, separated from the broth and ground in a spinning top. Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared wheat flour passer. Prepared beef is cut and ground in a spinning top. Further, the listed components are mixed with tomato paste, citric acid, sodium chloride, a CO ₂ extract of one of the biomass methods provided for by the process options, bitter black pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided for, 7.9 · 10 ⁴ and for the control product 5.5 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mic omitseta Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the exit target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mic omitseta Pythium coloratum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass md mycetomas Pythium gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mic omitseta Pythium irregulare, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass md mycetomas Pythium ultimum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mic omitseta Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, cooking, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass md mycetomas Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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 components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass md mycetomas Mortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage sautéing flour, cutting and grinding beef gyroscope, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mic omitseta Mortierella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella bainieri, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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 components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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 components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping carrots and onions, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella minutissima, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella hygrophila, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella polycephala, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella globalpina, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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 components, boiling, separating the dried porcini mushrooms from the broth, and chopping dried porcini in ghee, chopping carrots and onions in the top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella indohii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the exit target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella sepedonioides, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella lignicola, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella humilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella alliaceae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella strangulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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 components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta 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: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella jenkinii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini, chopping, sautéing carrot and onion in a top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella sclerotiella, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, cooking, separating from the broth and chopping dried porcini mushrooms on top, cutting, sautéing in melted butter and chopping carrots and onions on top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik Romiceta Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, cooking, separating from the broth and chopping dried porcini mushrooms on top, cutting, sautéing in melted butter and chopping carrots and onions on top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella marburgensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini, chopping, sautéing carrot and onion in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella beljakovae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella sarnyensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, cooking, separating from the broth and chopping dried porcini mushrooms on a top, cutting, sautéing in melted butter and chopping carrots and onions on top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta 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: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini, chopping and sautéing carrot and onion in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella gemmifera, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini on top, chopping carrots and onions in a spinning top, chopping carrots and onions, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik Romiceta Mortierella reticulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella parvispora, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth, and chopping dried porcini in ghee and chopping carrots and onions in the top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella pulchella, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini in butter, chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik romiceta Mortierella gamsii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini, chopping, sautéing carrot and onion in a top, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on a top of beef, mixing the listed components with tomato paste, citric acid, sodium chloride, СО ₂ -extract of biomass mik Romiceta Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, cooking, separating from the broth and chopping dried porcini mushrooms on a top, cutting, sautéing in melted butter and chopping carrots and onions on top, chopping, freezing and chopping fresh white cabbage on top cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr Omitseta Mortierella nantahalensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom 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, boiling, separating the dried porcini mushrooms from the broth and chopping dried porcini, slicing, sautéing in melted butter and chopping carrots and onions, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef tops, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micr oomycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Fresh white cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Common salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Black pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000