RU2316985C1 - Method for manufacturing canned food "potato soup with leek" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned first-course dishes for cosmic nutrition due to preparing the recipe components: blanching and grating potatoes, freezing (preferably, slow freezing) and reducing leek greens upon a chopper, cutting and reducing smoked pork upon a chopper. The above-mentioned components should be mixed with milk, sour cream, bone broth, common salt and CO₂-extracts of the preset micromycete type biomass, white pepper, nutmeg and laurel leaf. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. This enables to manufacture new canned food being of increased digestibility.

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 "Potato soup with leek", which includes preparing the recipe components, restoring dry mashed potatoes with milk, cutting leek greens, frying, separating from the melted fat and cutting smoked brisket, sautéing leek greens in the melted fat , adding meat broth to it, cooking for 10 minutes, adding reconstituted mashed potatoes, heating and adding smoked brisket, sour cream, salt, white pepper and spicy seasonings with the floor the teaching of the finished dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p. 82).

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 canned potato and leek soup production method involves preparing the recipe, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed ingredients with milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, white pepper, nutmeg, and bay leaf, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum, white pepper, nutmeg and bay leaf, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, white pepper, nutmeg and bay leaf, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, white pepper, nutmeg and bay leaf, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, white pepper, nutmeg, and bay leaf, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, white pepper, nutmeg and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, white pepper, nutmeg, and bay leaf, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ white pepper extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, white pepper, nutmeg, and bay leaf, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato and leek soup production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato and leek soup production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato and leek soup production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato and leek soup production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, white pepper, nutmeg and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, white pepper, nutmeg, and bay leaf, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, white pepper, nutmeg, and bay leaf, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, white pepper, nutmeg, and bay leaf, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nigrescens, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, white pepper, nutmeg, and bay leaf, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, white pepper, nutmeg, and bay leaf, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components milk, sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, white pepper, nutmeg, and bay leaf, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierelta spinosa, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, white pepper, nutmeg and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 canned potato soup with leek production method involves preparing the recipe components, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting and chopping the smoked pigs, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, white pepper, nutmeg and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 blanched and wiped. Prepared leek greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared pig smoked and chopped in a spinning top. The listed components are mixed with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass, white pepper, nutmeg and bay leaf 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 potato 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 10.04.18.18-90. Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 5 · 10 ⁴ and for the control product 4.1 · 10 ^4, respectively. Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pigs smoked on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization during the next flow de components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following flow rate e components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following flow rate components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Pythium irregulare, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES e components pbw .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed ingredients with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following flow rate components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Pythium insidiosum, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES e components pbw .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Saprolegnia parasitica, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella alpina, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES e components pbw .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO _CO2-extracts of biomass mikromitcetami Mortierella elongata, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time ode components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next flow de components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella minutissima, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the components in parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time the course of the components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella polycephala, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella globalpina, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella indohii, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella sepedonioides, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella lignicola, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella humilis, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella alliaceae, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella strangulata, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella pusilla, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time ode components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella globulifera, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next pa During the component parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time ode components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella dichotoma, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next flow de components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time gathering components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization in the next the course of the components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization in the next the course of the components, parts by weight: potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed ingredients with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization in the next the course of the components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella gemmifera, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed ingredients with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization in the next race the course of the components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next time the course of the components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 White pepper CO ₂ extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ extract leafs 0.005 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 recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella pulchella, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next races ode components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, white pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing the next flow de components, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella spinosa, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next SUPPLIES de components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcetami Mortierella nantahalensis, white pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next p gathering components in parts by weight .: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 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 prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing these components with milk, sour cream, bone broth, sodium chloride and CO ₂ extract biomass mikromitcety Mortierella spinosa var. sterilis, white pepper, nutmeg and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: smoked meat 64 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 White pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.01 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000.