RU2302753C1 - Method for manufacturing canned product "chop suey" 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. It is necessary to prepare all the recipe components: cutting, frying in melted butter and reducing hen meat and garlic upon a chopper; cutting, blanching and reducing mushrooms upon a chopper; freezing and reducing fresh Pe-tsai cabbage, green onions and the greens upon a chopper; freezing and reducing fresh grains of green peas upon a chopper. The components mentioned should be mixed with bone broth, starch, common salt and a CO₂-extract of Pythium or Mortierella micromycete biomass. The mixture obtained should be packed into aluminum tubes at a certain expenditure of components. This provides the manufacturing of 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.

A known method of cooking a culinary dish "Chop swee", which includes cutting chicken, mushrooms, Chinese cabbage and herbs, chopping garlic and green onions, mixing herbs, drinking water and corn starch, cooking and frying chicken meat in vegetable oil, sequential addition and frying of garlic, mushrooms, fresh green peas, cabbage and green onions, adding a mixture of greens, drinking water and starch and meat broth and stewing for 5-10 minutes to obtain the finished dish (Linde G., Knobloch X. Bon appetit. - M .: P search industry, 1971, p.205).

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

This result is achieved by the fact that the method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and chopping a top of fresh Peking cabbage, green onions and greens, freezing and grinding on a top of fresh grain of green peas, mixing these components with bone broth, starch, cook oh salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and a CO ₂ -extract of biomass micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook Pythium ultimum micromycet biomass salt and CO ₂ extract of biomass, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh green pea grain, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 CO ₂ extract of biomass mikromitcetami
Mortierella sarnyensis 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13. starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 product “Chop Swie” is prepared by preparing recipe components, cutting, frying in ghee and chopping chicken and garlic on top, cutting, blanching and chopping mushrooms, cutting , freezing and grinding on top of fresh Beijing cabbage, green onions and herbs, freezing and grinding on top of fresh grain of green peas, mixing these components with bone m broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 method for preparing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on the top, cutting, blanching and chopping mushrooms on the top, cutting, freezing and grinding on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a top a fresh grain of green peas, mixing the listed components with bone broth, starch, cook salt and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 chicken and garlic, cut, fried in ghee and chopped in a spinning top. Prepared mushrooms are cut, blanched and chopped in a spinning top. Prepared fresh Beijing cabbage, green onions and greens are cut, subjected to freezing, preferably slow, and chopped in a spinning top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, starch, sodium chloride 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.

The digestibility of the canned product obtained by the proposed method and the culinary dish by the closest analogue were checked by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the process options, 8.7 · 10 ⁴ and for the control product 6.9 · 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass micro Mycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Pythium coloratum oomycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Pythium gracile omycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Pythium irregulare omycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Pythium ultimum omycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Pythium insidiosum omycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Omitseta Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 bone broth
sealing and sterilization. before the release of the target product 1000, 8. A method of preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Omitseta Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract biomass micr Omitseta Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and spinning tops and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella lignicola, packing the resulting mixture into aluminum tubes at a flow rate following components in parts by weight .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and tops and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 preparing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions on a top and greenery, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, starch, common salt and CO ₂ extracts of biomass mic omitseta Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 536.48 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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.