RU2295894C1 - Method for production of special canned goods (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes carrot, parsley root, and onion cutting, roasting in melt butter, and chopping; beet blanching and chopping; fresh white cabbage shredding, freezing, and chopping; beef cutting and chopping; tomato chopping. Abovementioned components are blended with bone broth, citric acid, table salt, CO₂-extract from biomass of specific micromycete species, red chilly pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the food industry, namely to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Volhynian Borsch", involving the preparation of recipe components, cooking beef with its separation from the broth and cutting, cooking in water with citric acid, separation from it and cutting beets, chopping fresh cabbage, cutting tomatoes, cutting and Passing carrots, parsley and onions in melted animal fat, bringing the broth to a boil, adding cabbage, boiling for 10-15 minutes, adding tomatoes, beets, carrots, parsley root, onions, and cook th salt and spices, cooked until tender beef and adding to afford the title product (LE Godunova Collection formulations dishes and culinary products CIS St. Petersburg. Profession, 2001, p.251).

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

This technical result is achieved by the variants of the proposed method, which include preparing the recipe components, cutting the beef and chopping it on the top, chopping the last tomato, blanching and chopping the beetroot, chopping fresh cabbage, freezing and chopping the top, cutting, and stirring ghee and grinding on gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ -e straktom biomass mikromitcetami, red hot peppers and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization. The resulting mixture contains components at the following consumption of components, parts by weight:

Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 Salt 11.6 CO ₂ extract of micromycete biomass 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000

According to the options presented for consideration, CO ₂ extracts of the biomass of micromycetes of the following types are used:

Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii , Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beets are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared tomatoes are ground in a spinning top. Prepared beef is cut and ground in a spinning top. Then, the listed components are mixed with bone broth, citric acid, sodium chloride, a CO ₂ extract of one of the biomass methods provided for by the process options, red hot pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the 8.8 · 10 ⁴ provided for by the process variants, and for the control product, 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 for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Pythium catenulatum, pepper m with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 2. A method for the production of canned food, which includes the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Pythium coloratum, pepper red burning and bay leaves, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 3. A method for the production of canned food, which provides for the preparation of prescription components, cutting beef and chopping it on a top, chopping tomatoes at the last, blanching and chopping beets on a top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Pythium gracile, pepper to asnym burning and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 4. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Pythium irregulare, pepper red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Pythium ultimum, pepper to asnym burning and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 6. A method for the production of canned food, involving the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Pythium insidiosum, pepper red burning and bay leaves, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 7. A method for the production of canned food, involving the preparation of prescription ingredients, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica, trans cm red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 8. A method for the production of canned food, which includes preparing the recipe components, cutting the beef and chopping it on top, chopping the last tomato, blanching and chopping the beetroot, chopping fresh cabbage, freezing and chopping the top, cutting and grinding into ghee and chopped butter on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella alpina, pepper red burning and bay leaves, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 9. A method for the production of canned food, involving the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella elongata, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 10. A method for the production of canned food, involving the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella bainieri, pepper m with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into melted butter and chopped at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass Mortierella exigua, red pepper xi cpm and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 12. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, ne tsem red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 13. A method for the production of canned food, which includes the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella verticillata, ne red pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 14. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping on top, cutting and grinding into ghee and chopped butter on a top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella hygrophila, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 15. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, ne tsem red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 16. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass Mortierella globalpina, red pepper guchim and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella indohii, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 18. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping the last tomato, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into melted butter and chopped at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, n let us say red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 19. A method for the production of canned food, involving the preparation of prescription components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, trans cm red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella humilis, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 21. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, trans cm red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 22. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, ne tsem red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 23. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping them on top, cutting and grinding into ghee and chopped butter at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 24. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting and grinding into ghee and chopped butter on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gracilis, pepper eat red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting the beef and chopping it on top, chopping the last tomato, blanching and chopping the beetroot, chopping fresh cabbage, freezing and chopping the top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, trans cm red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 26. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping the last tomato, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii, pepper eat red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 27. Method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, trans cm red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their consumption, pbw .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 28. Method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on top of carrots, parsley and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sclerotiella, ne red pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 29. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes on the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zychae, pepper m with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 30. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella marburgensis, ne red pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella beljakovae, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 32. A method for the production of canned food, which includes preparing the recipe components, cutting the beef and chopping it on top, chopping the last tomato, blanching and chopping the beetroot, chopping fresh cabbage, freezing and chopping the top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarnyensis, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nigrescens, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting the beef and chopping it on top, chopping the last tomato, blanching and chopping the beetroot, chopping fresh cabbage, freezing and chopping the top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 35. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella reticulata, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from on a top of carrots, parsley root and onions, mixing the listed components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella parvispora, per cement with red burning and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 38. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping on top, cutting passer into melted butter and from on top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii, pepper red burning and bay leaves, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 39. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping it on top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, peppers m red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh white cabbage, freezing and chopping it on top, cutting passer into melted butter and from at gyroscope carrot, parsley and onion roots, mixing these components with the bone broth, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, n let us say red hot and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, chopping tomatoes at the last, blanching and chopping beets on top, chopping fresh cabbage, freezing and chopping on top, cutting passer into melted butter and from on a top of carrots, parsley root and onions, mixing the above components with bone broth, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella spinosa var. sterilis, red hot pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at the following flow rate, parts by weight: Beef 141.25-145.35 Beet 59.6-61.9 Cabbage 187.5 Tomatoes 88 Onion 24-24.3 Carrot 25-25.6 Parsley root 10-10,15 Melted butter 12.5 Salt 10.6 Lemon acid 0.5 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Hot red pepper 1,5 Bay leaf 0.4 Bone broth Before the release of the target product 1000