RU2312558C1 - Method for manufacturing canned food "msapur with asparagus" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potatoes should be cut, blanched and reduced upon a chopper, onions should be cut, roasted in melted butter and reduced upon a chopper, asparagus and parsley greens should be frozen and reduced upon a chopper, beef should be cut and reduced upon a chopper, wheat flour should be roasted. The components mentioned should be mixed with bone broth, common salt, saffron and a CO₂-extract of the preset micromycete type biomass. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Msapur with asparagus", involving the preparation of recipe components, cooking, separation from the broth and cutting beef, cutting and stewing asparagus in salted water, cutting and sautéing onion in melted butter, sautéing wheat flour, cutting potatoes and greens parsley, extraction of saffron with drinking water, heating the broth, adding potatoes, onions, asparagus, wheat flour and table salt to it, cooking until cooked, adding 5 minutes before the end of cooking saffron strata and the addition of parsley and beef greens to obtain the finished dish (Piruzyan A.S. et al., Armenian Cookery. - M.: Economics, 1971, p. 44-45).

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

This result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onions, freezing and chopping asparagus and parsley, cutting and grinding on beef tops, wheat flour passer, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ biomass extract kromitseta Pythium catenulatum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Pythium coloratum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Pythium gracile, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Pythium irregulare, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella alpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella elongata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135

onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned ″ Msapur with asparagus ″ for special purposes involves the preparation of recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus in a top and parsley greens, cutting and grinding on beef tops, storing wheat flour, mixing the above components with bone broth, salt, saffron and a CO ₂ biomass extract s micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16, melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Msapur with asparagus” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping asparagus on top and parsley, cutting and grinding beef gyroscope, sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass ikromitseta Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes are cut, blanched in and chopped on top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared asparagus and parsley are frozen, preferably slow, and ground in a spinning top. Prepared beef is chopped and ground in a spinning top. Prepared wheat flour is passerized. The listed components are mixed with bone broth, sodium chloride, saffron and a CO ₂ extract of one of the biomass contemplated by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 5.8 · 10 ⁴ and for the control product 4.3 · 10 ^4, respectively.

Thus, the invention allows to obtain 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 the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, cutting and chopping on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into lyuminievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release
target product 1000 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into a yuminievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, cutting and chopping on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture at al minievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in a aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 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 recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture at al minievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Pythium insidiosum, packing the resulting mixture in a aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 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 recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 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, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and chopping on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in a aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into lyuminievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 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 recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion, asparagus and parsley, chopping and chopping on a spinning top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixtures in aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture and in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 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 recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixtures in aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into lyuminievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixtures in aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and chopping beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the above components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onions, freezing and chopping asparagus and parsley on top, chopping and chopping beef, passivation of wheat flour, mixing of the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing of the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture Aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef sautéing flour mixing these components with the bone broth, table salt, saffron and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into a yuminievye tubes, sealing and sterilizing the next flow components pbw .: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 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, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping asparagus and parsley on a spinning top, cutting and chopping on a spinning top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture and in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping asparagus and parsley on top, chopping and grinding on top beef, passivation of wheat flour, mixing the listed components with bone broth, sodium chloride, saffron and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 176.05-181.16 melted butter 10 asparagus 187.5 potatoes 128-135 onion 29.25-29.63 parsley 6.25 Wheat flour 3 salt 10,2 saffron 0.05 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000