RU2292171C1 - Method for manufacturing canned food "pork stewed with caraway" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, heating onions in melted butter and reducing upon a roller followed by chopping and freezing fresh cabbage and reducing it upon a roller, simultaneously one should cut pork, roll it in wheat flour, roast it and reduce it upon a roller together with apples. Then one should mix the above-mentioned components with bone broth, sour cream, common salt, CO₂-extract of biomass of the preset micromycete, caraway and hot black pepper. Then it is necessary to carry out procedures on packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

The invention relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Braised pork with caraway seeds", which includes preparing the recipe, cutting, beating, sprinkling with salt and pepper, breading in flour and frying pork, cutting and sautéing onion in melted animal fat, cutting apples, mixing the listed components with caraway seeds and broth, stewing until ready, chopping fresh cabbage, mixing it with water, stewing until half-cooked, adding fat, sour cream, caraway seeds and table salt, stewing until cooked with half cheniem garnish and the formation of the finished dish pork sauce in which it tushilas and garnish (Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.45-46, 73).

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 special-purpose canned pork and caraway pork production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting, breading into wheat flour, frying and grinding on a top of pork, cutting and grinding on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extract micromycete biomass Pythium catenulatum, caraway seeds and black pepper and table salt, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight:

pork 387-486.68 cabbage 635 apples 129 onion 72-72.9 melted butter 51 Wheat flour fifteen sour cream 75 salt 12 CO _{2 -} micromycete biomass extract 0.002 CO ₂ black pepper extract 0.08 CO ₂ extract cumin 0.5 bone broth before the release of the target product 1000

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

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The prepared pork is cut, breaded in wheat flour, fried and chopped in a spinning top. Prepared apples are cut and chopped in a spinning top. Next, the listed components are mixed with bone broth, sour cream, CO ₂ -extracts of one of the biomass, caraway seeds and black bitter pepper provided for by the invention and sodium chloride, the 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 drinking water 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. The onion consumption indicated in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 7.6 · 10 ⁴ for the experimental product and for the control product, regardless of the choice of the CO ₂ -extract of the micromycete biomass from the 14.6 · 10 ⁴ provided for by the process variants, respectively.

Thus, the present invention allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, cumin and black pepper and sodium chloride, the resulting packing impurity in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 2. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions on top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork tops, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Pythium coloratum, cumin and black pepper and common salt, with the resulting packing esi in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 3. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Pythium gracile, cumin and black pepper and sodium chloride, the resulting packing cm B in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 4. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of the biomass of micromycete Pythium irregulare, caraway seeds and black bitter pepper and sodium chloride, packing obtained with Mesi in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Pythium ultimum, cumin and black pepper and sodium chloride, the resulting packing cm B in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 6. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass of micromycete Pythium insidiosum, caraway seeds and black bitter pepper and sodium chloride, packing obtained with Mesi in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 7. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Saprolegnia panasitica, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Saprolegnia panasitica 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 8. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella alpina, caraway seeds and black pepper and table salt, packing obtained with Mesi in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 9. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella elongata, caraway seeds and black pepper and table salt, packaging obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 10. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella bainieri, caraway seeds and black pepper and table salt, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting, passing in ghee and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella exigua, cumin and black pepper and sodium chloride, the resulting packing impurity in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 12. A method for the production of canned food, which includes preparing the recipe components, cutting, passing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, cumin and black pepper and table salt, packing Preparation th mixture in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 13. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella verticillata, caraway seeds and black bitter pepper and sodium chloride, packaging obtained the mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 14. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella hygrophila, caraway seeds and black pepper and table salt, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 15. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, cumin and black pepper and table salt, packing Preparation th mixture in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 16. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella globalpina, caraway seeds and black pepper and table salt, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella indohii, caraway seeds and black bitter pepper and sodium chloride, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 18. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, cumin and black pepper and table salt, packing obtained oh mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 19. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella humilis, caraway seeds and black pepper and table salt, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract ortierella humilis 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 21. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract ortierella alliaceae 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 22. A method for the production of canned food, which includes the preparation of recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, cumin and black pepper and table salt, packing Preparation th mixture in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract ortierella strangulata 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 23. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella pusilla, caraway seeds and black pepper and table salt, packaging obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract ortierella pusilla 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 24. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and crushing on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella gracilis, caraway seeds and black pepper and table salt, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, cumin and black pepper and table salt, packing Preparation th mixture in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 26. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella jenkinii, caraway seeds and black pepper and table salt, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 27. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 28. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, caraway seeds and black bitter pepper and sodium chloride, packaging obtained the mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 29. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella zychae, cumin and black pepper and sodium chloride, the resulting packing impurity in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 30. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella marburgensis, caraway seeds and black pepper and table salt, packaging obtained the mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO _{2 -} Black pepper extract 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella beljakovae, caraway seeds and black pepper and table salt, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 32. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, caraway seeds and black bitter pepper and sodium chloride, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella nigrescens, caraway seeds and black bitter pepper and sodium chloride, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 35. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella reticulata, caraway seeds and black pepper and table salt, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the above components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella parvispora, caraway seeds and black bitter pepper and sodium chloride, packaging obtained th mixture in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, cumin and black pepper and table salt, packing Preparation mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 38. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, cumin and black pepper and sodium chloride, the resulting packing impurity in aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 39. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of biomass micromycete Mortierella spinosa, caraway seeds and black pepper and table salt, packing obtained mixtures in aluminum tubes, their sealing and sterilization at the following component consumption, parts by weight: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and grinding at gyroscope apples, mixing these components with the bone soup, sour cream, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, cumin and black pepper and table salt, packing obtained oh mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, breading in wheat flour, frying and chopping pork, cutting and chopping on a top of apples, mixing the listed components with bone broth, sour cream, CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, caraway seeds and black pepper and salt, packing the resulting mixture in aluminum tubes, sealing and sterilizing the following components, wt.h .: Pork 387-486.68 Cabbage 635 The apples 129 Onion 72-72.9 Melted butter 51 Wheat flour fifteen Sour cream 75 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.08 CO ₂ extract caraway 0.5 Bone broth Before the release of the target product 1000