RU2302755C1 - 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; freezing and reducing fresh Pe-tsai cabbage, green onions, the greens and beans 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, 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, green beans, fresh grains 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, 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 producing canned food "Chop Swie" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of the biomass of micromycete Pythium catenula tum, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, 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 Pythium color micromycete biomass atum, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, 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 Pythium graci micromycete biomass le, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, 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 Pythium irreg micromycete biomass ulare, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, 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 Pythium ultim micromycete biomass um, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, 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 Pythium insid micromycete biomass iosum, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Saprolegnia p arasitica, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on the top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella a lpina, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella e longata, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella b ainieri, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella e xigua, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella m inutissima, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella v erticillata, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and grinding fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella h ygrophila, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella p olycephala, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella g lobalpina, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and grinding fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella i ndohii, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s epedonioides, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella l ignicola, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and grinding fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella h umilis, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on the top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella a lliaceae, 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 green beans 62.5 green pea 68.13 starch 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella aliiaceae 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s trangulata, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella p usilla, 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 green beans 62.5 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 producing canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella g racilis, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella g lobulifera, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella j enkinii, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and grinding fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella d ichotoma, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s clerotiella, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella z ychae, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella m arburgensis, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella b eljakovae, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s arnyensis, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella n igrescens, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella g emmifera, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella r eticulata, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella p arvispora, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella p ulchella, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella g amsii, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s pinosa, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella n antahalensis, 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 green beans 62.5 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 canned food “Chop Swie” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping fresh green pea grains on a top, mixing the above components with bone broth, starch, salt and CO ₂ -extract of biomass micromycete Mortierella s pinosa 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 green beans 62.5 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 fresh Beijing cabbage, green onions, greens and green beans are chopped, frozen, preferably slow, and ground 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.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the 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 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Pythiun catenulatum, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete pythium catenulatum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Pythium coloratum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete pythium gracile 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping spinning top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum e 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete pythium irregulare 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Chinese cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Pythium ultimum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum e 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete pythium insidiosum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and a CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum e 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete 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 the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, table salt and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum th tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella elongata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a spinning top, cutting, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella exigua 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum evye tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the above components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum th tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella indohii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, table salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in alumin Iye 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete mortorterella sepedonioides 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Chinese cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, table salt and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum th tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella humilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the above components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. 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, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. 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, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum th tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef and garlic, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, and freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a spinning top, cutting, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Chinese cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum evye tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella zychae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a spinning top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum evye tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. 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, freezing and chopping fresh Beijing cabbage, green onions, greens and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, 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 vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture in alumina stems tubes at 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping gyroscope fresh green pea grains, mixing these components with the bone broth, starch, sodium chloride, and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: beef 176.06-181.16 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a spinning top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, table salt and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum th tubes at the next 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef and garlic on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum Iye 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. 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, freezing and chopping fresh Beijing cabbage, green onions, herbs and green beans, freezing and chopping a top of fresh green pea grain, mixing the listed components with bone broth, starch, sodium chloride 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 green beans 62.5 green pea 68.15 starch 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.