RU2313966C1 - Method for manufacturing canned food "pui ku fasole" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition due to cutting, roasting in melted butter and reducing hen meat upon a chopper, freezing and reducing kidney beans upon a chopper, cutting, frying onions in melted butter and reducing upon a chopper, frying wheat flour. One should mix the above-mentioned components with bone broth, common salt and CO₂-extracts the preset micromycete type biomass and red pepper. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The obtained canned food is of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Pui ku bean", which involves frying and chopping chicken to obtain the main component, boiling green beans and adding butter to it to obtain a side dish, sautéing wheat flour, cutting and sautéing onion in butter, adding to it broth, cooking, adding wheat flour, red hot pepper and salt, cooking with sauce and forming a finished dish from the main component, side dish and sauce (Mankevich O.I. Poultry dishes - Minsk: LEN, 1994, p.168).

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

This result is achieved by the fact that the method for the production of canned "Pu ku bean" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping tops of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and red hot pepper, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and red hot pepper, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 5 Wheat flour salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and red hot pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and red hot pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding onion top, passer wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding onion top, passer wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and red hot pepper, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and red hot pepper, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and red hot pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 Salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, passer wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and red hot pepper, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and red pepper zhgucheg , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and red hot pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and red hot pepper, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and red hot pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and red hot pepper, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and red hot pepper, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and red hot pepper, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and red hot pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding onion top, passer wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and red hot pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding onion top, passer wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding onion top, passer wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and red hot pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and red hot pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and red hot pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and red hot pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and red hot pepper, f scoop resulting mixture into aluminum tubes with the following flow components in parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding at gyroscope onions sautéing flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and red pepper zhgucheg , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Pui ku bean” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding on top of onions, the passage of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Red hot pepper CO ₂ extract 0,03 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 chicken is cut, fried in ghee and crushed in a spinning top. Prepared green beans are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass and red hot pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 CO ₂ -extract of biomass of micromycete from the options provided by the method, 8.9 · 10 ⁴ and for the control product 6.7 · 10 ^4, respectively.

Thus, the present invention allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. Method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and hot red pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, chopping wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium coloratum micromycete and hot red pepper, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned meat and vegetables for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium gracile micromycete and red hot pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned meat and vegetables for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and red hot pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, and wheat flour grinding , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium ultimum micromycete and hot red pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and red hot pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and red hot pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpine 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, and red hot pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongate 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour grinding , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and hot red pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and hot red pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and hot red pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and hot red pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and hot red pepper, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned meat and vegetables for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour grinding blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and red hot pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour grinding blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and red hot pepper, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, and wheat flour grinding blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, chopping wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and red hot pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and red hot pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, grinding wheat flour , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and hot red pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and red hot pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and red hot pepper, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and red hot pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and hot red pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and hot red pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and red hot pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and hot red pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and hot red pepper, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and red hot pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and red hot pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour stirring , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and hot red pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and red hot pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of red hot pepper 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour passer blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and red hot pepper, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops, wheat flour stirring , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} Red Hot Pepper Extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization.