RU2292811C1 - Method for manufacturing canned food "soup krestyansky with cereals" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and turnip upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling cereals up to semi-finished condition and reducing it upon a roller, cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO₂-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of obtaining a culinary dish "Peasant Soup with Cereals", which provides for the preparation of recipe components, cooking, separation from the broth and cutting poultry, cooking cereals until half-cooked, cutting and sautéing carrots, parsley and onion roots, cutting tomatoes, fresh white-cabbage cabbage, potatoes, turnips and greens, bringing the broth to a boil, introducing cereals, cabbage, potatoes and turnips into it, cooking until cooked, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root and onions, introduce 5-10 minutes before the end of cooking salt, black pepper and bay leaves, the introduction of poultry and herbs and sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering. - St. Petersburg. : ProfiKS, 2003, p. 64-72, 87-88).

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

This result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley and onions on a spinning top, boiling until half-cooked and chopping grits on a spinning top, cutting and chopping poultry meat on a spinning top, chopping greens on a spinning top, mixed the aforementioned components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium catenulatum black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on top, chopping and chopping poultry meat on top, chopping greens on top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on top, chopping and chopping poultry meat on top, chopping greens on top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on top, chopping and chopping poultry meat on top, chopping greens on top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product   1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black pepper 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on top, chopping and chopping poultry meat on top, chopping greens on top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on top, chopping and chopping poultry meat on top, chopping greens on top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierelia alliaceae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on top, sautéing in melted butter and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste, pov with arena salt and CO ₂ -extracts of micromycete biomass Mortierella reticulata black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Peasant Soup with Cereals” for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted oil and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing of these components to bone soup, sour cream, tomato paste, table salt and CO ₂ extracts 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:

Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes and turnips are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is cut, frozen and crushed in a spinning top. Prepared carrots, parsley root and onions are chopped, passaged in ghee and chopped in a spinning top. Prepared cereals, such as pearl barley, oat, wheat, barley, millet or rice, are cooked until half-ready in drinking water and ground in a spinning top. Prepared poultry meat is cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention, and the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 100 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the method options, 7.4 · 10 ⁴ and for the control product 5.6 · 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 of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract of black pepper 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-cooked and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, boiling until half-finished and chopping grits on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream , tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passée in ghee and chopping carrots, parsley root and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a top, cutting, freezing fresh white cabbage on a top, cutting passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passer in ghee and chopping carrots, parsley root and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing fresh white cabbage on a spinning top, cutting Passer in ghee and chopping carrots, parsley and onions, cooking until half cooked and grinding on top of cereals, cutting and grinding on top of poultry meat, grinding on top of greens, mixing these components with bone broth, sour cream, tomato paste Oh, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato paste in terms of 30% 16 Sour cream thirty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization.