RU2306758C1 - Method for production of special canned soup from vegetables (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned soup for space feeding.

SUBSTANCE: claimed method includes onion cutting, roasting in melt butter, and chopping; kidney bean cooking up to 150 % mass increasing and pulping; potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing and chopping; smoked pork cutting and chopping; garlic pulping; wheat flour sautéing in melt butter. Abovementioned components are blended in specific component ratio are blended with sour cream, bone broth, citric acid, table salt, and CO₂-extracts from biomass of specific micromycete species, pyrolysis wood, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Vipava soup", involving soaking for 12 hours, cooking until cooked and warming up beans, cooking until cooked sauerkraut, cutting and cooking until cooked potatoes, cooking until cooked in bone broth, separation from it and cutting pork smoked brisket, chopping and sautéing in melted fat with the addition of onion flour, laying in the bone broth all of the listed ingredients, adding garlic, table salt, pepper and bay leaf, cooking for 5 minutes and dressing see ethane with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical Education and Sports, 1994, p. 428-429).

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

This result is achieved by the fact that the method for producing canned food “Vipava Soup” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, boiling it until the mass is increased by 150% and rubbing the beans, cutting, blanching and chopping potato top, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed s components with sour cream, bone broth, citric acid, sodium chloride 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 .:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food preparation method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of Pythium irregulare micromycete biomass, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, pyrolysis wood, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, pyrolysis wood, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, pyrolysis wood, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola, pyrolysis wood, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, pyrolysis wood, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, pyrolysis wood, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pyrolysis wood, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Vipava Soup canning method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of a potato, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete 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:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 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 0.005 CO ₂ extract leafs 0.004 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared beans are boiled until mass increase by 150% and wiped. Prepared potatoes are cut, blanched in and chopped on top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared pork is chopped and ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts from one of the biomass, pyrolysis wood, black bitter pepper and bay leaf 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the provided process options, 4.7 · 10 ⁴ and for the control product 3.9 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt 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 .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes at a flow rate following components, pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, the pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, Imon acid sodium salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globalpina, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, pyrolysis wood, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage into a spinning top, cutting and chopping pork in a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, boiling it up to a mass increase of 150% and rubbing beans, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sarnmyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage into a spinning top, cutting and chopping pork in a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage into a spinning top, cutting and chopping pork in a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete 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: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 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 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization.