RU2300965C1 - Method for manufacturing canned food "partridge stewed with cabbage" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food for cosmic nutrition. The suggested variants deal with preparing the recipe components: one should chop new white cabbage and apples, freeze them and reduce upon a roller. One should cut, fry in melted butter and reduce partridge meat upon a roller. The above-mentioned components should be mixed with common salt, sweet white wine, bone broth, citric acid and a CO₂-extract of micromycete biomass. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

There is a method of obtaining a culinary dish "Stewed partridge with sauerkraut", which includes preparing the recipe components, cutting apples, tying partridge carcasses with lard, frying in margarine, laying sauerkraut and partridges, adding water, stewing until cooked, adding 30 minutes before stewing apples, sweet white wine and salt, separation of partridges, their cutting and combining with other components to obtain the finished dish (O. Mankevich. Poultry dishes. - Mn .: BelEn, 1994, p. 358).

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 special-purpose canning method “Braised partridge with cabbage” provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes under the following present flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes under the following present flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, salt, citric acid and CO ₂ -extract biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, salt, citric acid and CO ₂ -extract biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

partridge 400 melted butter fifteen cabbage 36.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, salt, citric acid and CO ₂ -extract biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, salt, citric acid and CO ₂ -extract biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing these components to bone broth, sweet white wine, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned partridge with sauerkraut method for preparing preserves provides for preparing recipe components, cutting, frying in ghee and chopping partridge meat in a top, cutting, freezing and chopping fresh white cabbage and apples in a top, mixing the listed components with bone broth, sweet white wine, table salt, citric acid and CO ₂ -extract biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

partridge 400 melted butter fifteen cabbage 367.5 apples 345 sweet white wine fifteen salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 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 partridge meat is cut, fried in ghee and ground in a spinning top. Prepared fresh white cabbage and apples are cut, subjected to freezing, preferably slow, and crushed in a spinning top. Further, the listed components are mixed with bone broth, sweet white wine, sodium chloride, citric acid and a CO ₂ extract of one of the biomass contemplated by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 8.3 · 10 ⁴ and for the control product 6.7 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes from a partridge with white cabbage, involving the preparation of recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing these components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with the following flow components , In parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption in, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption in, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing these components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption in, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption s, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass Mortierella exigua, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing these components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption s, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption ov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption s, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid, and the CO ₂ extract of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing these components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and grinding fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass Mortierella parvispora, packing the mixture in aluminum tubes at the following component consumption, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the mixture in aluminum tubes at the next flow rate product, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the next component consumption s, wt.h: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of obtaining canned food for special purposes from a partridge with white cabbage, which includes preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing the above components with bone broth , sweet white wine, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: partridge 400 melted butter fifteen White cabbage 367.5 apples 345 sweet white wine fifteen table salt 12 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.