RU2312526C1 - Method for producing of special canned food "lorian borani" (versions) - Google Patents

Abstract

FIELD: canned food industry, in particular, canned food for cosmic diet.

SUBSTANCE: method involves cutting, frying in melted butter and grinding mutton in grinder; cutting, slightly frying in melted butter and grinding bulb onion in grinder; freezing and grinding greens in grinder; mixing said components with tomato juice, edible salt and CO₂-extracts of biomass of predetermined kind of micromycet, and bitter black pepper; prepackaging resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food in comparison with similar culinary dish.

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Borani Lori", which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting tomatoes and herbs, mixing the listed components with table salt and pepper and stewing until cooked with receiving the finished product (Piruzyan A.S. et al. Armenian culinary. - M.: Economics, 1971, p. 83).

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 Borani Lori special-purpose canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping on top greenery, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into the aluminum s flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass of Pythium gracile micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes s at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass and black bitter pepper, packing the resulting mixture in aluminum tubes s at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black bitter pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black bitter pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping a top of greens, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black bitter pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green gyroscope, mixing these components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Borani Lori special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping green top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, fried in ghee and crushed in a spinning top. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. The listed components are mixed with tomato juice, sodium chloride and CO ₂ -extracts of one of the biomass and black bitter pepper provided for by the variants of 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 tomato juice is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from 1.4 · 10 ⁵ provided for by the process variants, and for the control product, 1.1 · 10 ^5, 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time ode components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time ode components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a spinning top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next flow de components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of the biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next flow de components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens in the top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens in the top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time the course of the components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next Flow rate components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next Flow rate components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing in the next p askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next Flow rate components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a spinning top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next Flow rate components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next Flow rate components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens in a spinning top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time the course of the components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time askhod components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time the course of the components, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the mixture in aluminum tubes, sealing and sterilizing the next component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 tomato juice before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, mixing the listed components with tomato juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 greenery 500 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 tomato juice before the release of the target product 1000