RU2302754C1 - 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 beef 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 obtaining a culinary dish "Chop Swee", which includes cutting beef, mushrooms, Chinese cabbage and herbs, chopping garlic and green onions, mixing herbs, drinking water and corn starch, frying beef in vegetable oil, sequentially adding and frying garlic, mushrooms, fresh grain of 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.: Food industry shlennost 1971, p.205).

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

This result is achieved by the fact that the method for producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping a top of fresh Peking cabbage, green onions and greens, freezing and chopping fresh green peas on a top, mixing the above components with bone broth, starch, cooked with Pyotium catenulatum oligol and CO ₂ -extract of biomass of micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping 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, cross-section PARTICULAR components to bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella bainieri, ph- and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the next flow rate of the components of the mixture in aluminum tubes at the next flow rate of components, wt.h .:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella pusiila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 pusiila 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and living and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mix Contents listed components to bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh green pea grain, freezing and grinding on a spinning top of fresh grain of green peas, mixed ie these components to bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping 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, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 method for producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella spinosa, pha- and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 producing the canned product “Chop sweet” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping on a spinning top of fresh Beijing cabbage, green onions and greens, freezing and grinding on a spinning top of fresh grain of green peas, mixing the above components with bone broth, starch, cookery salt and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.06-181.16 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 beef and garlic are chopped, 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. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II.

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 assessed by the number of ciliates per 1 cm ^{3 of} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of micromycete biomass from the method provided for by the process variants, 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium catenulatum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium coloratum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 producing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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. 5. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium ultimum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 producing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Pythium insidiosum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Saprolegnia parasitica, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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. 8. A method of producing a canned product for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Mortierella alpina, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms, cutting, freezing and chopping fresh Beijing cabbage, green onions and greens, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, sodium chloride and a CO ₂ extract of micromyce biomass eta Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 producing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Chinese 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 micromhos eta Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 producing a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 producing a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms on 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 micromhos eta Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, cutting, freezing and chopping fresh Chinese 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 micromhos eta Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, cutting, freezing and chopping fresh Chinese 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 micromhos eta Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos eta Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, blanching and chopping mushrooms, cutting, freezing and chopping fresh Chinese 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 micromhos eta Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned product for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, blanching and chopping mushrooms, 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 micromhos eta Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.06-181.16 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 obtaining a canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef 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 micromhos ETA Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.06-181.16 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.