RU2298388C2 - Method for manufacturing canned food "partridge stewed with vegetables" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food out of hydrobionts for cosmic nutrition. The suggested variants deal with preparing the formula components: one should chop new white cabbage, sweet pepper and tomatoes, freeze them and reduce upon a roller along with the greens. Carrots and turnip should be blanched and reduced upon a roller. One should cut and reduce pork and partridge meat upon a roller. The above-mentioned components should be mixed with common salt, hot black pepper, laurel leaf, bone broth and CO₂-extracts of the preset type of mycromycete biomass and pyrolysis wood. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Braised partridge with vegetables", which includes preparing the recipe components, cutting and sautéing onion in butter, chopping fresh white cabbage, cutting partridge meat, ham, carrots, turnips, tomatoes and vegetable peppers, mixing cabbage, carrots , turnips, tomatoes, vegetable pepper and meat broth and stewing the resulting mixture, mixing partridge meat, salt and onions and stewing the resulting mixture, combining the stewed mixtures, adding ham and feathers and a quenching until ready to give the desired product (NP Grave, Book of tasty and healthy food - M .: Eksmo-Press, 2001, s.298).

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

This result is achieved by the fact that the special-purpose canned partridge with vegetables method for producing preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping turnips on top, blanching and chopping carrots on top , cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixed the aforementioned components with sodium chloride, CO ₂ extracts of the biomass of micromycete Pythium catenulatum and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium gracile and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella bainieri and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella exigua and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella minutissima and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella polycephala and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella strangulata and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with tube flow following components in parts by weight .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella gracilis and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella globulifera and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella zychae and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella marburgensis Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella sarnyensis Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens and the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella nigrescens Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella gemmifera Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata and the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella reticulata Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella parvispora Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella pulchella and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract 0.002 Mortierella pulchella Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella gamsii and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with vegetables production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a spinning top, blanching and chopping on a top carrots, cutting, freezing and chopping fresh white cabbage, vegetable pepper and tomatoes on a top, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing of these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared turnips are cut, blanched and chopped on top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage, vegetable pepper and tomatoes are chopped, frozen, preferably slow, and chopped in a spinning top. Prepared pork and partridge meat is chopped and chopped in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sodium chloride, CO ₂ extracts of one of the biomass and pyrolysis wood provided for by the invention, bitter black pepper, bay leaf and bone broth, 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of the raw materials, while the minimum value of the 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, provided by the process options, 8.2 · 10 ⁴ and for the control product 5.2 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium catenulatum and the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium coloratum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium gracile and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium irregulare and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium ultimum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Pythium insidiosum and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Saprolegnia parasitica and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy mikromitcetami Mortierella alpina biomass and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top cabbage, peppers and tomatoes vegetable, cutting and grinding to gyroscope pork and partridges, grinding at gyroscope greens, mixing these components with common salt, CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella elongata and pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella bainieri and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella exigua and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella minutissima and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella verticillata and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella hygrophila and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella polycephala and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella globalpina and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella indohii and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella sepedonioides and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella lignicola and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping a turnip top, blanching and chopping a carrot top, cutting, freezing and chopping fresh on a top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass of micromycete Mortierella humilis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella alliaceae and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a turnip top, blanching and chopping a carrot on top, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella strangulata and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella pusilla and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella gracilis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella globulifera biomass and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella jenkinii and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass of micromycete Mortierella dichotoma and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella sclerotiella and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a spinning top, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella zychae and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella marburgensis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella beljakovae and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass of micromycete Mortierella sarnyensis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass of micromycete Mortierella nigrescens and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella gemmifera and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella reticulata and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella parvispora and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella pulchella and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycete Mortierella gamsii and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella spinosa and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass of micromycete Mortierella nantahalensis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top, blanching and chopping on a spinning top of carrots, cutting, freezing and chopping fresh on top white cabbage, vegetable pepper and tomatoes, cutting and chopping pork and partridge meat on a top, chopping greens on a top, mixing the above components with sodium chloride, СО ₂ -extra with biomass micromycetes Mortierella spinosa var. sterilis and pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Partridges 2000 Pork 39.76-50 Onion 93.6-94.8 Carrot 46.8-48 Tomatoes 77 Cabbage 98 Vegetable pepper 140 Melted butter 167 Turnip 37.2-38.7 Greenery 12.5 Salt 12 CO ₂ - Pyrolysis Wood Extract 0.004 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.4 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization.