RU2301602C1 - Method for manufacturing canned food "podzharka with cabbage" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition. It is necessary to prepare all the components: one should cut meat and reduce it upon a chopper, new white head cabbage should be chopped, frozen and reduced upon a chopper; onions should be cut, fried in melted butter and reduced upon a chopper. Then one should mix the above-mentioned components with bone broth, tomato paste, common salt and CO₂-extracts of the preset micromycete biomass and hot black pepper. Then the mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. This enables to manufacture new canned food being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Frying with boiled cabbage", which includes preparing the recipe, cutting and sautéing onion in melted fat, cutting, sprinkling with salt and black pepper and frying until the meat is ready, adding onion and tomato puree and mashed potatoes and frying for 2-3 minutes to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming the finished dish from the base a component and a side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.242, 254-255).

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 canned frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping in a spinning top fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the listed components with lean broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, bean to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 50% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, bean to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, bean to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella marbyrgensis 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 90 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.02 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 frying and cabbage production method involves preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping a top of fresh white cabbage, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage q 490 onion 192-194.46 melted butter 96 tomato paste 30% 26.67 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.02 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 meat is cut, fried and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Next, the listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 400 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 1.5 · 10 ⁵ provided for by the process variants and 1.2 · 10 ⁵ for the control product, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes during the next flow ode components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a spin of fresh white cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding fresh white cabbage in a top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on the top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on the top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes the next time ode components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, involving the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding onion in a top, chopping, freezing and grinding fresh white cabbage in a top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh white cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding fresh white cabbage in a top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, shredding, freezing and grinding in a top of fresh white cabbage, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes during the next flow ode components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding on top of onions, chopping, freezing and grinding fresh white cabbage in a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding on top of onions, chopping, freezing and grinding fresh white cabbage in a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding on top of onions, chopping, freezing and grinding fresh white cabbage in a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes the next time ode components, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, chopping, freezing and grinding in a top of fresh white cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of onions, shredding, freezing and grinding in a top of fresh white cabbage, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage in a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted butter 96 tomato paste in terms of 30% 26.67 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.02 bone broth before the release of the target product 1000, sealing and sterilization.