RU2305458C1 - Method for producing of special canned food "russian cabbage-and-beetroot soup" (versions) - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves shredding, freezing and grinding fresh cabbage in grinder; grinding in grinder and slightly frying carrot and beetroot in vegetable oil; shredding, slightly frying in vegetable oil and grinding kurrat in grinder; cutting and grinding beef and pork in grinder; grinding greens in grinder; mixing said components with sour cream, bone soup, tomato paste, edible salt, citric acid and CO₂-extracts of predetermined kind of micromycet biomass, pyrolysis wood, black bitter pepper, and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing at predetermined component ratio.

EFFECT: increased digestibility of canned food.

42 cl

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Russian Borsch", involving boiling beef brisket and smoked brisket in drinking water with the addition of salt, black bitter and bay leaves, their separation from the broth, bone removal and cutting to produce meat, chopping fresh cabbage and leek, rubbing carrots and beets, cutting greens, mixing cabbage, onions, leeks, carrots, beets, tomato paste and vinegar, sauté the resulting mixture in vegetable oil, mixing meat, broth and vegetable sauté with tomato, adding greens and dressing with sour cream to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 49).

The technical result of the invention 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 “Borsch Russian” for special purposes involves the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, and chopping in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing these components with sour cream, bone broth, volumes hydrochloric paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume Paste, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, pyrolysis of wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume Paste, table salt, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, pyrolysis wood, bitter black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume Paste, table salt, citric acid and CO ₂ extracts of Pythium irregulare micromycete biomass, pyrolysis wood, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume Paste, table salt, citric acid and CO ₂ -extracts of Pythium ultimum micromycete biomass, pyrolysis wood, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume Paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, pyrolysis of wood, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe, chopping, freezing, and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, then atnoy paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume by paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume paste, sodium chloride, citric acid, and CO ₂ -extracts of biomass micromycete Mortierella indohii, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, pyrolysis of wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alliaceae, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, pyrolysis wood, black bitter pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume by paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, pyrolysis wood, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pyrolysis wood, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume with paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch Russian” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and pork, grinding on top of greens, mixing these components with sour cream, bone broth, volume paste, table salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, pyrolysis wood, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots and beets are ground in a spinning top and passer in vegetable oil. Prepared leeks are chopped, sautéed in vegetable oil and ground in a spinning top. Prepared beef and pork are chopped and ground in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts from one of the biomass, pyrolysis wood, black bitter pepper and bay leaves provided for 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

The assimilation of canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the method, 7.1 · 10 ⁴ and for the control product 5.6 · 10 ^4, respectively.

Thus, the present invention allows to obtain 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, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 2. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, pyrolysis wood, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 3. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and passing carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks on the top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Pythium gracile, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 4. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Pythium irregulare, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 5. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Pythium ultimum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 6. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ extracts of biomass of micromycete Pythium insidiosum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 7. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 8. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass of micromycete Mortierella alpina, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 9. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid oh and CO ₂ -extracts of biomass micromycete Mortierella elongata, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 10. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, tomato paste, table salt, lemon sour oh and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 11. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 12. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 13. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 14. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 15. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 16. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 17. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 18. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 19. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and _CO2-extract of biomass mikromitcetami Mortierella lignicola, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 20. A method for producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 21. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping on a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 22. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 23. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 24. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 25. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 26. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 27. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 28. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 29. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 30. A method for producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 31. A method for producing canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks in a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, tomato paste, table salt, lemon sour oh and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 32. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks in a top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 33. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping on a top and sautéing carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks on top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 34. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 35. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, tomato paste, table salt, lemon sour oh and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 36. A method for producing canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, pyrolytic wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 37. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping on a top and sautéing carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks on top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 38. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 39. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping on a top and sautéing carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks on top, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 40. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000 41. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and pork on a top, chopping greens on a top, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, pyrolysis wood, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 pork 30.12-37.88 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000