RU2315533C1 - Method for manufacturing canned food "msapur with cheeseflower" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potatoes should be cut, blanched and reduced upon a chopper, carrots and onions should be cut, roasted in melted butter and reduced upon a chopper, cheeseflower (Malva neglecta) and parsley greens should be frozen and reduced upon a chopper, mutton should be cut and reduced upon a chopper. The components mentioned should be mixed with bone broth, common salt 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 group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Msapur with mallow", involving the preparation of recipe components, cooking, separation from the broth and cutting lamb, cutting and sautéing carrots and onions in ghee, cutting potatoes and parsley and mallow greens, mixing lamb, potatoes, carrots , onions and salt, pouring broth, adding mallow, cooking over low heat until cooked and adding parsley to get the finished dish (Piruzyan A.S. et al. Armenian culinary. - M .: Econo Ica 1971, p.38).

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

This result is achieved by the fact that the special-purpose Msapur with Mallow canning method for preparing prescription ingredients, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping in a top greens of parsley and mallow low, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Py thium catenulatum, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycetes and Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Pythium ultimum, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Pythium insidiosum, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella alpina, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycetes and Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycetes and Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella alliaceae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella sclerotiella, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycetes and Mortierella zychae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella beljakovae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella parvispora, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella spinosa, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 special-purpose production method of canned food “Msapur with mallow” involves preparing the recipe components, cutting, blanching and chopping in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a top, freezing and chopping spinning top of parsley and mallow low, cutting and grinding mutton on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. The prepared parsley and low mallow greens are subjected to freezing, preferably slow, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, sodium chloride and a CO ₂ extract of one of the biomass provided by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented 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 an experimental product regardless of the choice of CO ₂ -extract of biomass of micromycete from 5.8 · 10 ⁴ provided for by the process variants and 4.1 · 10 ⁴ for the control product, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes, ermetizatsiyu sterilization and the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes, ermetizatsiyu sterilization and the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes , sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes, ermetizatsiyu sterilization and the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes , sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the mixture into aluminum tubes , sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes s, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 CO _{2 -} micromycete biomass extract 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum Uba, sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes s, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes , sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes s, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 Salt 10,2 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 carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into the aluminum s, sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum Uba, sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 preparing the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract 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 the recipe components, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum t like sealing and sterilization at the following costs of components, parts by weight .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 in a potato top, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and low mallow greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum would, sealing and sterilization at the next component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes , Sealing and sterilizing the next flow components pbw .: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes s, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 preparing recipes, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum t loss, sealing and sterilization at the following component consumption, parts by weight: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 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 ghee and chopping carrots and onions in a spinning top, freezing and chopping parsley and mallow low on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride 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: mutton 179.86-196.85 melted butter twenty potatoes 102.4-108 onion 23,4-23,7 carrot 17.55-18 parsley 6.25 low mallow greens 150 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000