RU2299608C1 - Method for production of special canned goods from brains and cabbage (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation, namely cepe cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter and chopping; wheat flour sautéing; brains chopping. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, citric acid, and CO₂-extracts from biomass of Pythium or Mortierella micromycete, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The group of inventions relates to the technology for the production of canned food based on offal for space nutrition.

A known method of obtaining a culinary dish "Boiled brains with boiled cabbage and tomato sauce", involving the preparation of prescription ingredients, cutting carrots, parsley and onions, pouring brains with cold water, adding carrots, parsley, onions and vinegar, boiling at low boil for 10-15 minutes, adding salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh porcini mushrooms, chopping and boiling fresh protein in salted water of cauliflower and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding tomato puree to them, sautéing for 15-20 minutes, adding white sauce, boiling for 25-30 minutes , adding sugar, salt and black pepper, rubbing and bringing to a boil to obtain a sauce and the formation of a finished dish from brains, porcini mushrooms, a side dish and sauce (Godunova L.E. A collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.242-243, 247-248).

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

This result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer wheat flour, grinding on a top of the brain, mixing the listed components with bone broth, tomato oh paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of Pythium insidiosum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortiereila beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortiereila beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Morlierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortiereila nantahalensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, grinding on a top of the brain, mixing the above components with bone broth, volumes pasta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 33 cabbage 367.5 White mushrooms 159 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty sugar 3 salt 12 lemon acid 0.56 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.012 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 fresh porcini mushrooms are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. Prepared wheat flour passer. Prepared brains are ground in a spinning top. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the methods provided, 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO ₂ -extracts bio the mass of micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes expense poi following components, pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh porcini mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh porcini mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passerie, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, salt, citric acid and CO ₂ -extracts of bi omass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping fresh porcini mushrooms on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling in brain gyroscope, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts bi mass Mikromitcety Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 Cabbage 367.5 White mushrooms 159 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato Paste 30% fifty Sugar 3 Salt 12 Lemon acid 0.56 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization.