RU2321287C1 - Method for manufacturing meat-plant canned food of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-plant canned food for cosmic nutrition due to cutting, blanching and reducing potatoes and pears upon a chopper, freezing and reducing kidney beans and thyme greens upon a chopper, cutting and reducing smoked pork upon a chopper and mixing the above-mentioned components with wheat flour, bone broth, common salt and CO₂-extracts of the preset micromycete type biomass and Jamaica pepper followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. The innovation enables to manufacture meat-plant canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetable for space nutrition.

A known method of developing a culinary dish "Beans, pears and brisket", which includes preparing the recipe components, breaking green beans, cutting potatoes and pears, pouring smoked brisket with drinking water, cooking for 15 minutes, adding green beans and green thyme, cooking for 15 minutes, adding potatoes and pears, stewing for 15 minutes, adding wheat flour, bringing to a boil and adding allspice to get the finished dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p. 321).

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

This result is achieved by the fact that the method for producing preserves for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on the top, freezing and chopping green beans and thyme greens, cutting and chopping the smoked pigs, mixing the above components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and allspice, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum pepper and fragrant, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile pepper and fragrant, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare and allspice, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and fragrant pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and allspice, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and allspice, packing the mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and allspice, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and allspice, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and allspice, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and allspice, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and fragrant pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and allspice, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and allspice, packing the mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components from wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala pepper and fragrant, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and allspice, packing the mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides pepper and fragrant, packing the resulting mixture into alum and Magnesium tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis pepper and fragrant, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata pepper and fragrant, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla pepper and fragrant, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and allspice, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera pepper and fragrant, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and allspice, packing the mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and allspice, packing the mixture in aluminum niyevye tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and allspice, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and allspice, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and allspice, packing the mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sarnyensis and allspice, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and allspice, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components in parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella reticulata and allspice, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and allspice, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella pepper and fragrant, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and allspice, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa pepper and fragrant, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis pepper and fragrant, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing special-purpose canned meat and vegetable preserves involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meats, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and allspice, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes and pears are cut, blanched and chopped in a spinning top. Prepared green beans and thyme greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared smoked meats are chopped and ground in a spinning top. The listed components are mixed with wheat flour, bone broth, salt and CO ₂ extracts from one of the biomass and allspice 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 minimum consumption of smoked meat corresponds to the use of edged smoked meat, and the maximum corresponds to the use of meat smoked. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 the biomass of micromycete from the method options, 10.3 · 10 ⁴ and for the control product 6.6 · 10 ^4, 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 meat and cereals for special purposes, which includes the preparation of recipe components, cutting, blanching and grinding on a top of potatoes and pears, freezing and grinding on a top of green beans and green thyme, cutting and grinding on a top of smoked pigs, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum pepper and fragrant, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum pepper and fragrant, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare and allspice, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing preserves for special purposes, which includes preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and fragrant pepper, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and chopping pig smoked meat on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and allspice, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and allspice, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for producing preserves for special purposes, which includes preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua pepper and fragrant, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and fragrant pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and allspice, packing the mixture in aluminum tubes at the following flow rate e components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides pepper and fragrant, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and fragrant pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat, mixing the listed ingredients with wheat flour bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii pepper and fragrant, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and allspice, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae pepper and fragrant, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and allspice, packing the mixture in aluminum tubes at the following flow rate e components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed components with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for producing preserves for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat on top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat, mixing the listed ingredients with wheat flour bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and allspice, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii pepper and fragrant, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens, cutting and chopping pig smoked meat, mixing the listed ingredients with wheat flour bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and allspice, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis pepper and fragrant, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for producing preserves for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and grinding pigs smoked on a spinning top, mixing the listed ingredients with wheat flour, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and allspice, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 173.61 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of allspice 0,03 bone broth before the release of the target product 1000, sealing and sterilization.