RU2299607C2 - Method for production of special canned goods from stomach and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation; onion cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing, and chopping; beef stomach cutting and chopping; dill green chopping. Abovementioned components are blended with tomato paste, bone broth, CO₂-extract from Pithiun or Mortierella micromycete, table salt, black pepper, bayberry, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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 "Stomach with cabbage", which includes preparing the recipe components, boiling chopped onions and stomach for an hour, separating the latter and cutting, chopping fresh white cabbage, adding it to the broth, introducing tomato puree, dry green dill, pepper and table salt, stewing until ready and the introduction of the stomach to obtain the target product (Zubarev ND Russian cuisine. - M .: Veche, 2003, p.90-91).

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

This result is achieved by the fact that the method for the production of canned food “Stomach with cabbage” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding on a top beef stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, black pepper orkim, pepper, savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium coloratum, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium gracile, black pepper g with peanut, allspice, bay leaf and salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium irregulare, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium ultimum, black pepper g with peanut, allspice, bay leaf and salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium insidiosum, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract biomass micromycete Saprolegnia parasitica, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella alpina, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella elongata, black pepper m bitter, allspice, bay leaf and salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella bainieri, black pepper m bitter, allspice, bay leaf and salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella exigua, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, pepper Jun th bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract biomass micromycete Mortierella verticillata, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella hygrophila, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, pepper Jun th bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract biomass micromycete Mortierella globalpina, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black pepper bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortiereila indohii black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, pepper Th nym bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper m bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black pepper bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortiereila alliaceae, black pepper m bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, pepper Jun th bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black pepper bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella gracilis, black pepper m bitter, allspice, bay leaf and salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, pepper Jun th bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella jenkinii, black pepper m bitter, allspice, bay leaf and salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black pepper m bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, pepper Jun bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella zychae, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella marburgensis, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella beljakovae, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella sarnyensis, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract biomass micromycete Mortierella nigrescens, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black pepper m bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella parvispora, black pepper with bitter, allspice, bay leaves and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black pepper m bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella gamsii, black pepper bitter, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black pepper bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping beef gyroscope stomach, grinding at gyroscope dill, mixing these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, pepper Th nym bitter pepper savory, bay leaf and table salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 “Stomach with Cabbage” canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, chopping, freezing and chopping fresh white cabbage on top, cutting and chopping a top of a beef stomach, chopping dill on a top, mixing the above components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste 30% 10.1 melted butter 10 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis black pepper 0.8 allspice 0.4 Bay leaf 0.2 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The prepared beef stomach is cut and ground in a spinning top. Prepared dill greens are crushed in a spinning top. Further, the listed components are mixed with tomato paste, bone broth, a CO ₂ extract of one of the biomass methods provided for by the method, bitter black pepper, allspice, bay leaf and table salt, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the variants of the invention, 12.3 · 10 ⁴ and for the control product 8.8 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass of micromycete Pythium catenulatum, bitter black pepper, allspice, bay leaf and cookbook with salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass of micromycete Pythium coloratum, bitter black pepper, allspice, bay leaf and cookery th salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Pythium gracile, bitter black pepper, allspice, bay leaf and cooked salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Pythium irregulare, black bitter pepper, pepper, savory, bay leaf and table th salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass of micromycete Pythium ultimum, bitter black pepper, allspice, bay leaf and cooked salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Pythium insidiosum, black bitter pepper, pepper, savory, bay leaf and table th salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella alpina, black bitter pepper, pepper, savory, bay leaf and table th salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding beef stomach on a spinning top, chopping dill on a spinning top. blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella elongata, black bitter pepper, pepper, savory, bay leaf and cook oh salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella bainieri, bitter black pepper, allspice, bay leaf and cook salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract biomass micromycete Mortierella exigua, bitter black pepper, allspice, bay leaf and cookbook with salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, black bitter pepper, pepper, savory, bay leaf and cook constant salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella verticillata, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella hygrophila, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onion on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, black bitter pepper, pepper, savory, bay leaf and cook constant salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella globalpina, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black bitter pepper, pepper, savory, bay leaf and cook oh salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, black bitter pepper, pepper, savory, bay leaf and POWA ennoy salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black bitter pepper, pepper, savory, bay leaf and cook oh salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipes, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, black bitter pepper, pepper, savory, bay leaf and cook constant salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onion on a spinning top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black bitter pepper, pepper, savory, bay leaf and cook oh salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella gracilis, bitter black pepper, allspice, bay leaf and cook salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, black bitter pepper, pepper, savory, bay leaf and cook constant salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella jenkinii, bitter black pepper, allspice, bay leaf and cook salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipes, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella sclerotiella, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella zychae, bitter black pepper, allspice, bay leaf and cookbook with salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella marburgensis, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipes, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella beljakovae, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella sarnyensis, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella nigrescens, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella reticulata, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella parvispora, bitter black pepper, allspice, bay leaf and cook salt, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black bitter pepper, pepper, savory, bay leaf and cook hydrochloric salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipe components, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella gamsii, bitter black pepper, allspice, bay leaf and cookbook with salt, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black bitter pepper, pepper, savory, bay leaf and cook oh salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 recipes, cutting, sautéing in ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top blending these components with tomato paste, bone broth, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, black bitter pepper, pepper, savory, bay leaf and POWA ennoy salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 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 ghee and chopping onions, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping beef stomach on a top, chopping dill on a top , mixing the listed components with tomato paste, bone broth, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, allspice, bay leaf and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato Paste 30% 10.1 Melted butter 10 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.8 Allspice 0.4 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization.