RU2312531C1 - Method for producing of special canned food "mixed pastyner" (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; cutting, blanching and grinding potato in grinder; freezing and grinding beans, gumbo and parsley greens in grinder; mixing said components with bone soup, tomato paste, 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 "Prefabricated Shepherd", involving the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting green beans, tomatoes, potatoes and parsley, pouring mutton with drinking water, stewing low heat for 10-15 minutes, adding onions, green beans, okra, potatoes, tomatoes, salt and pepper, stew until cooked and sprinkle with parsley to get the finished Ukta (AS Piruzyan etc. Armenian cooking -.. M .: Economics, 1971, p.90).

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 special-purpose Pastener prefabricated canned food production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans in a top, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Pythium catenulatum and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium irreguiare 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella alpine 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella elongate 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and pepper h molecular bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and pepper h black bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and pepper h molecular bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and pepper ernogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and pepper Th Nogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella humiiis 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and pepper Th Nogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and pepper h molecular bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and pepper h molecular bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and pepper Th Nogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , leguminous okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pepper h black bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , leguminous okra and parsley, mixing the listed components with bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and pepper h black bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method preserves recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and pepper Th Nogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulate 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and pepper Th Nogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method preserves recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , pods of okra and parsley, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and pepper ernogo bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 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 Pastener prefabricated production method involves preparing the recipe components, cutting and frying lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans , leguminous okra and parsley, mixing the listed components with bone broth, tomato paste, 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 431.65-474.44 melted butter 40 onion 58.5-59.25 Potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 Salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared green beans, green okra and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments 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 bone broth, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

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 the process variants provided, 1.3 · 10 ⁵ and for the control product 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminums e tube, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing of the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum e tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum and black pepper, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum e tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing of the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum e tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into an aluminum tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum eva tubes, sealing and sterilization at the next component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum evye tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum eva tubes, sealing and sterilization at the next component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing of the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum eva tubes, sealing and sterilization at the next component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 СО _2- micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum vy tubes, sealing and sterilization at the following consumption of components, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum vy tubes, sealing and sterilization at the following consumption of components, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum eva tubes, sealing and sterilization at the next component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing of the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum evye tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminums e tube, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green beans and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing the listed components with bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum vy tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture in alumina stems tubes, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum vy tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing these components to bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminums e tube, sealing and sterilizing the next flow components pbw .: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and green parsley, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum throat tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 bone broth 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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping leguminous beans, okra and parsley greens, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in alumin ive tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, freezing and chopping green beans, green okra and parsley, mixing the listed components with bone broth, tomato paste, 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 431.65-474.44 melted butter 40 onion 58.5-59.25 potatoes 256-270 green beans 66 green okra 66 parsley 25 tomato paste 30% 33.22 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000